Ingredients
Equipment
Method
Step-by-Step Instructions
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
- Combine sugar, butter, and evaporated milk in a saucepan over medium heat; stir until boiling (about 5 minutes).
- Boil for an additional 5–7 minutes until it reaches 234°F (112°C), stirring constantly.
- Remove from heat; stir in white chocolate chips until melted, then fold in marshmallow crème.
- Scoop out 1 cup of the plain fudge and set aside. Add orange extract and gel coloring to remaining fudge; stir well.
- Pour orange fudge into baking pan; dollop reserved white fudge on top and swirl to marble.
- Cool fudge for 3–4 hours at room temperature or refrigerate for 2 hours until set.
- Lift fudge from the pan, cut into 36 pieces, and serve.
Nutrition
Notes
Use quality ingredients for the best flavor. Allow fudge to cool properly for a smoother texture.