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Creamsicle Fudge - Creamy Orange Marbled Fudge

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Orange creamsicle fudge is a sweet Samhain treat!

Image by Patti Wigington, 2013

This is one of my favorite recipes. I've made it for twenty years, and have no idea where it came from, and my kids demand it each year at Halloween. Use white chocolate, marshmallow fluff, and sugar to create a rich, creamy orange fudge that tastes like Creamsicles -- remember those tasty popsicles you ate as a kid? This recipe will be a big hit with your Samhain party guests. For a really magical presentation, make a batch of Yule Peppermint Fudge at the same time, cut both batches into squares, and lay them on a plate in an orange-and-black checkerboard pattern.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 lbs of fudge


  • 1 1/2 teaspoons plus 3/4 cup butter, divided
  • 2 1/2 C. sugar
  • 3/4 cup heavy whipping cream
  • 12-oz package white chocolate chips
  • 1 7-oz jar marshmallow fluff
  • 1 Tbs. orange extract
  • Orange food coloring (or red and yellow food coloring, if orange isn't available)


Using 1 1/2 tsp of the butter, grease a 13x9" pan and set aside. In a saucepan, combine the remaining butter, cream and sugar. Cook on low heat until the sugar has dissolved completely, stirring occasionally. Bring to a boil, and then cook for another three minutes.

Remove saucepan from the burner, and stir in the white chocolate chips and marshmallow fluff. Blend until smooth. Scoop out about a cup of the mix and set aside.

Add the orange extract and a couple of drops of orange food coloring to the mixture still in the pot, and stir until blended. If you use gel food coloring, you can typically get it in orange. If you use just regular liquid coloring, you'll probably need to blend red and yellow. About 10 drops of yellow and five drops of red should do it (or any other 2:1 ratio), but you can adjust that depending on what shade of orange you like.

Scoop orange mixture into your prepared pan. Take the cup of remaining white mixture and drop small globs over the top of the orange, using a teaspoon. Use a knife to swirl the white into the orange, giving it a marbled appearance. Don't blend it all the way; you still want to be able to see streaks of white.

Cover and refrigerate until firm, and then cut into squares. This makes about 2 1/2 pounds of fudge.

Quick note - if you find that your fudge doesn't set firmly even after refrigeration, you can roll it into small balls instead. It still looks pretty, and tastes just as good!

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