Friday, June 20, 2008


3 pounds

3 C sugar
2/3 C cream or evaporated milk (for less grainy textured fudge, use CREAM instead of evaporated milk)
3/4 C butter
1 (7oz) jar marshmallow creme
12 oz. white chocolate chips
3 tsp. orange extract
orange food coloring

Combine sugar, cream and butter in heavy saucepan. Bring to boil and cook to 240* on a candy thermometer or until soft ball stage. Remove from heat. Stir in marshmallow creme and white chocolate chips. Remove 1 C of this mixture and set aside. To remaining mixture, add orange extract and orange food coloring. Pour orange mixture into a buttered 9x13 or 9x9 pan. Pour white mixture on top and swirl (you can do this with the tip of a butter knife). Chill for 1 hour and then cut into squares.

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