I love how this fudge brings the bright flavor of orange together with the rich sweetness of white chocolate and marshmallow crème. It’s super smooth thanks to the perfect soft-ball stage cooking, and the swirl design makes it look just as good as it tastes. Plus, I can make it ahead of time and store it for days—ideal for gifting or party trays.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2½ cups granulated sugar
¾ cup unsalted butter, cubed
⅔ cup evaporated milk
1 (12 oz) bag white chocolate chips
1 (7 oz) jar marshmallow crème
3 teaspoons orange extract
A few drops of orange gel food coloring (optional, for color)
Directions
Step 1: Prepare the Pan I line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift the fudge out later.
Step 2: Combine and Cook In a heavy-bottomed saucepan, I combine the sugar, butter, and evaporated milk. I cook it over medium heat, stirring constantly until the butter melts and the mixture starts to boil.
Step 3: Cook to Soft-Ball Stage Once it reaches a full rolling boil, I continue cooking and stirring until it hits 234°F (112°C) on a candy thermometer. This usually takes about 5–7 minutes. I stir constantly to avoid scorching.
Step 4: Add Chocolate and Marshmallow Immediately after removing from heat, I stir in the white chocolate chips until completely melted and smooth. Then I add the marshmallow crème and beat it in until everything is well combined.
Step 5: Divide and Add Flavor I scoop out about 1 cup of the plain white fudge and set it aside. To the remaining mixture in the saucepan, I stir in the orange extract and optional orange food coloring until fully incorporated.
Step 6: Swirl and Set I pour the orange fudge into the prepared pan and smooth it out. Then I spoon the reserved white fudge over the top in random dollops. Using a knife or toothpick, I gently swirl the two colors together for a marbled look—being careful not to overmix.
Step 7: Cool and Slice I let the fudge cool at room temperature for 3–4 hours or refrigerate it for about 2 hours. Before slicing, I let it return to room temperature for cleaner cuts.
Servings and timing
This recipe makes about 36 small squares (depending on how I slice it), and takes about 35–45 minutes to prepare, plus a few hours for cooling and setting.
Variations
Citrus Twist: I mix in lemon or lime extract with the orange for a citrus blend.
No Swirl Version: I skip reserving the white portion and mix all the orange flavor into the full batch for a solid color fudge.
Tropical Flavor: I add a little coconut extract along with orange for a beachy vibe.
White Chocolate Chunks: For extra texture, I stir in chopped white chocolate just before setting the fudge.
Orange Zest: I’ve also added orange zest to boost the citrus flavor naturally.
Storage/Reheating
I store the fudge in an airtight container at room temperature for up to 1 week. For longer storage, I refrigerate it for up to 2 weeks or freeze it for up to 2 months. If frozen, I thaw it in the fridge overnight and let it come to room temp before serving.
FAQs
Do I need a candy thermometer?
Yes, I strongly recommend using one for best results. Reaching the correct temperature ensures the fudge sets with the right texture. Without it, the fudge might be too soft or too grainy.
Can I use orange juice instead of extract?
I don’t recommend it—orange juice doesn’t have enough concentrated flavor and can affect the texture. Orange extract gives a strong, clean flavor without extra liquid.
Can I use marshmallows instead of marshmallow crème?
Marshmallow crème melts more evenly, but in a pinch, I’ve melted mini marshmallows (about 3 cups) with a bit of corn syrup as a substitute.
Is food coloring required?
No, it’s totally optional. The fudge tastes the same without it, but the orange swirl adds that fun creamsicle look.
Can I double the recipe?
Yes, I double it and pour it into a 9×13-inch pan. The cooking time might increase slightly, so I keep an eye on the temperature.
Conclusion
Creamy Orange Creamsicle Fudge is a fun, flavorful treat that brings back all the nostalgia of the classic frozen dessert in a smooth, melt-in-your-mouth candy. I love making it for holidays, gifting, or just when I want something a little different. It’s bright, bold, and always a hit.
This creamy orange creamsicle fudge is rich, smooth, and bursting with nostalgic citrus-vanilla flavor. Swirled with vibrant color, it’s an eye-catching treat that melts in your mouth.
Author:Ella
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:3–4.5 hours (including cooling)
Yield:~36 pieces (depending on cut size)
Category:Dessert, Candy, No-Bake
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2½ cups granulated sugar
¾ cup unsalted butter, cubed
⅔ cup evaporated milk
1 (12 oz) bag white chocolate chips
1 (7 oz) jar marshmallow crème
3 teaspoons orange extract
Orange gel food coloring (a few drops, optional for color)
Instructions
Prepare the Pan:
Line an 8×8 or 9×9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting later.
Combine and Cook:
In a heavy saucepan, combine granulated sugar, cubed butter, and evaporated milk. Stir constantly over medium heat until butter melts and mixture comes to a full rolling boil.
Cook to Temperature:
Continue boiling and stirring constantly until the mixture reaches 234°F (112°C) on a candy thermometer (soft-ball stage). This takes about 5–7 minutes after boiling starts.
Mix in Chocolate and Marshmallow:
Remove from heat and quickly stir in white chocolate chips until fully melted. Then add the marshmallow crème and stir until completely smooth and uniform.
Divide and Flavor:
Scoop out about 1 cup of the mixture and set aside. To the remaining mixture, stir in orange extract and orange gel food coloring (if using) until fully combined.
Assemble and Swirl:
Pour the orange fudge into the prepared pan. Drop spoonfuls of the reserved white fudge on top and use a knife or toothpick to swirl the two together. Don’t overmix—aim for a marbled effect.
Cool Completely:
Let the fudge cool at room temperature for 3–4 hours until firm, or refrigerate for 2 hours for quicker setting. Bring to room temp before slicing for cleaner cuts.
Notes
No candy thermometer? Drop a bit of the mixture into cold water—if it forms a soft ball, it’s ready.
For extra zing, add orange zest or swap half the orange extract for vanilla.
Storage: Keep in an airtight container at room temp for up to 1 week or refrigerate for longer freshness.
