MARBLED ORANGE FUDGE
This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. -Diane Wampler, Morristown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 12mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
MAKEOVER MARBLED ORANGE FUDGE
Packed with orange flavoring, marshmallow creme and white chocolate chips, this makeover is like eating an orange Creamsicle ice cream bar...in amazing fudge form. Jana Moses - West Linn, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
MARBLED ORANGE FUDGE
The orange colors in this fudge make it a great treat for Fall! The recipe, although tweaked for my own sweet tooth, comes from Taste of Home Prize Winning Recipes, 2008. Preparation time does not include time needed to set in the refrigerator!
Provided by Sydney Mike
Categories Candy
Time 20m
Yield 100 pieces, 50 serving(s)
Number Of Ingredients 8
Steps:
- Using butter, coat well the inside of a 13"x9" dish.
- In heavy saucepan, combine sugar, cream & butter.
- Cook & stir over lo2 heat until sugar is dissolved.
- Turn up heat & bring to boil, then cook & stir 4 minutes.
- Remove from heat, then stir in chops & marshmallow creme until smooth.
- Measure out 1 cup of this hot mixture & set it aside.
- Add orange extract & food coloring to remaining mixture, stirring until blended.
- Pour the colored mixture into prepared dish.
- Drop the 1 cup of marshmallow mixture by teaspoonfuls over the top of the colored mixture, then cut through with a knife to swirl it around.
- Cover & refrigerate until set, then cut into cubes.
Nutrition Facts : Calories 134.1, Fat 6.3, SaturatedFat 3.9, Cholesterol 13.6, Sodium 11.4, Carbohydrate 19.5, Sugar 18, Protein 0.5
MARBLED FUDGE
Did you know you could make fudge in the microwave? With 4 ingredients, you can wow all your guests by simply melting chocolate chips and sweetened condensed milk and flavoring it with just a little vanilla extract and salt. Give it a chill in the refrigerator and it's as simple as that!
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 25 pieces
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking dish with foil. Coat with vegetable oil. Melt 1 3/4 cups white chocolate chips with 3/4 cup condensed milk in a microwave-safe bowl in the microwave in 30-second intervals. Stir in 1/2 teaspoon vanilla and a pinch of salt.
- In another microwave-safe bowl, melt the remaining 3/4 cup white chocolate chips with the remaining 1/4 cup condensed milk in 30-second intervals. Stir in the remaining 1/4 teaspoon vanilla and a pinch of salt. Tint with blue gel food coloring.
- Pour the white mixture into the baking dish. Pour the blue mixture on top and swirl with a toothpick or knife. Refrigerate until set. Cut into pieces.
MARBLED RED VELVET FUDGE
Classic marshmallow fudge is transformed into a beautiful work of art in this Marbled Red Velvet Fudge.
Provided by My Food and Family
Categories Home
Time 25m
Yield 40 servings, 2 squares each
Number Of Ingredients 11
Steps:
- Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
- In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
- Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
- In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
- Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
- Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
- Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
- Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARBLED ORANGE JULIUS FUDGE
Make and share this Marbled Orange Julius Fudge recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 30m
Yield 3 1/2 pounds, 15-20 serving(s)
Number Of Ingredients 8
Steps:
- grease 13x9 inch pan
- in a heavy saucepan combine sgar, cream and butter cook and stor 4 minutes.
- remove from heat and stir in chips and marshemellow cream.
- remove 1 cup and step aside.
- add orange extract and food coloring.
- stir until blended and pour in pan.
- drop in remaining marshmellow mixture and swirl with a knife.
- cover and chill until set.
Nutrition Facts : Calories 346.2, Fat 10.9, SaturatedFat 6.7, Cholesterol 21.3, Sodium 36, Carbohydrate 62.1, Fiber 0.1, Sugar 57.4, Protein 1.5
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