Ingredients

Instructions

  1. Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
  2. Place marshmallow crème and white chips in a large mixing bowl.
  3. Combine sugar, cream and butter in saucepan.
  4. Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
  5. Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
  6. Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
  7. Remove 1 cup of mixture and set aside.
  8. Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
  9. Stir until it reaches a lovely orange hue.
  10. Adjust colors if needed.
  11. Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
  12. Drag a knife through both to make swirls.
  13. Using a sheet of foil, press down slightly to smooth top.
  14. Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
  15. Lift fudge from pan using foil handles and using a large knife, score into squares.