Monday, July 30, 2012

Orange Cream Fudge


2 1/2 c sugar
2/3 c evaporated milk
1/2 c butter
1 pkg white chocolate chips
1 jar(s) marshmallow cream
3 tsp orange extract
12 drops of yellow food coloring
drops of red food coloring


 Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
 Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
 Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.

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