Orange Creamsicle Fudge

Creamsicle Fudge with Orange Peel

Debbie Vanni / The Culinary Cellar

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 35 servings
Nutrition Facts (per serving)
168 Calories
9g Fat
22g Carbs
1g Protein
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Nutrition Facts
Servings: 35
Amount per serving
Calories 168
% Daily Value*
Total Fat 9g 11%
Saturated Fat 6g 28%
Cholesterol 18mg 6%
Sodium 46mg 2%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 0%
Total Sugars 21g
Protein 1g
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 0mg 0%
Potassium 35mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This orange ​creamsicle fudge combines sweet white chocolate mixed with a bright, fragrant, orange-flavored confection. It's as delicious as it is beautiful and a fantastic treat to bring to any party.

This is not the easiest nor the most difficult recipe to attempt. It's actually what's known as a "quick" fudge because it includes marshmallow cream and doesn't require beating like the usual preparations.

Even if it's your first attempt at making fudge or any candy, you can pull this one off. Just be sure to follow the tips—working fast when needed and adjusting the flavor as necessary—and it will turn out perfectly.


  • 6 ounces butter

  • 2 cups sugar

  • 3/4 cup heavy cream

  • 12 ounces white chocolate chips

  • 7 ounces marshmallow cream, or fluff

  • 1 tablespoon orange extract

  • Orange food coloring, as needed for desired color

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a 13 x 9-inch baking dish by lining it with aluminum foil and spraying foil with nonstick cooking spray.

  3. In a large heavy saucepan, combine butter, sugar, and heavy cream over medium heat.

  4. Continually stir mixture until butter melts and sugar dissolves. Brush down sides with a wet pastry brush.

  5. Bring mixture to a boil and insert a candy thermometer. Cook candy until it reaches 240 F on thermometer, which should take about 4 to 5 minutes.

  6. After candy reaches 240 F, remove pan from heat and immediately stir in white chocolate chips and marshmallow cream. Stir until white chocolate has melted and fudge is completely smooth.

  7. Working quickly from this point forward, pour about 1/3 of the white fudge into a bowl and set aside.

  8. To remaining fudge, add orange extract and orange food coloring to desired flavor and color. Stir until it is a smooth, even color.

  9. Pour orange fudge into prepared pan and spread into an even layer.

  10. Drop white fudge over top by spoonful, then drag a table knife or toothpick through pan to create orange-white design of choice.

  11. Allow fudge to set at room temperature for 2 hours or in refrigerator for 1 hour.

  12. To cut, lift fudge out of pan using foil as handles. Use a large sharp knife to cut fudge into small 1-inch squares (about 35 pieces).


  • Once your fudge is melted, it is important to perform the next steps quickly. The candy will start to set if you take too long and the end result will not be smooth.
  • Be sure to taste the orange fudge before pouring it into the pan. Adjust the amount of flavoring to suit your taste because the potency of different orange extracts can vary greatly.
  • Store your orange creamsicle fudge in an airtight container in the refrigerator for up to one week.

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