MARBLED ORANGE FUDGE
This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. -Diane Wampler, Morristown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining 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 orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 12mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
MAKEOVER MARBLED ORANGE FUDGE
Packed with orange flavoring, marshmallow creme and white chocolate chips, this makeover is like eating an orange Creamsicle ice cream bar...in amazing fudge form. Jana Moses - West Linn, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
MARBLED ORANGE FUDGE
Steps:
- 1. 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
MARBLED ORANGE FUDGE
The orange colors in this fudge make it a great treat for Fall! The recipe, although tweaked for my own sweet tooth, comes from Taste of Home Prize Winning Recipes, 2008. Preparation time does not include time needed to set in the refrigerator!
Provided by Sydney Mike
Categories Candy
Time 20m
Yield 100 pieces, 50 serving(s)
Number Of Ingredients 8
Steps:
- Using butter, coat well the inside of a 13"x9" dish.
- In heavy saucepan, combine sugar, cream & butter.
- Cook & stir over lo2 heat until sugar is dissolved.
- Turn up heat & bring to boil, then cook & stir 4 minutes.
- Remove from heat, then stir in chops & marshmallow creme until smooth.
- Measure out 1 cup of this hot mixture & set it aside.
- Add orange extract & food coloring to remaining mixture, stirring until blended.
- Pour the colored mixture into prepared dish.
- Drop the 1 cup of marshmallow mixture by teaspoonfuls over the top of the colored mixture, then cut through with a knife to swirl it around.
- Cover & refrigerate until set, then cut into cubes.
Nutrition Facts : Calories 134.1, Fat 6.3, SaturatedFat 3.9, Cholesterol 13.6, Sodium 11.4, Carbohydrate 19.5, Sugar 18, Protein 0.5
MARBLED ORANGE FUDGE
Steps:
- Line 12 x 8 x 2 pan with foil. Very, very lightly spray. In a heavy saucepan, combine the sugar, milk & butter. Cook & stir over low heat until the sugar is dissolved. Bring to a boil, cook & stir for 4 minutes. Remove from heat, stir in chips & marshmallow creme until smooth. Remove 1 cup & set aside. (Use a preheated cup or it starts to set up.) Add orange extract & food coloring to the remaining mixture. Stir until blended. Pour into prepared pan. Drop reserved mixture by tablespoons over the top. Cut through with a knife to swirl. Cover & refrigerate until set. Cut into small squares. Lift foil from pan & store.
MARBLED ORANGE FUDGE
A change from chocolate fudge and lowfat too!
Provided by Ann Simmons
Categories Candies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining 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.
- 2. Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
MAKEOVER MARBLED ORANGE FUDGE RECIPE
How to make Makeover Marbled Orange Fudge Recipe
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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.
MARBLED ORANGE FUDGE
My niece gave me this recipe,I'm not sure but I think she got this out of Taste Of Home. It is soooo delicious. If you like orange sherbet you will love this!
Provided by Bernice Mosteller @candychristmas
Categories Candies
Number Of Ingredients 10
Steps:
- Grease a 13" x 9" x 2" pan with the 1 1/2 tsp.butter.
- In a heavy saucepan, combine the sugar, cream and remaining 3/4 cup butter.
- Cook & stir over low heat until sugar is dissolved.
- Bring to a boil; cook and stir for 4 minutes. Remove from heat;
- Stir in chips & marshmallow creme.Stir until smooth.
- Remove 1 cup of mixture and set aside.
- Add orange extract and food colorings, to remaining mixture; stir until blended.
- Pour orange mixture into prepared pan.
- Drop the reserved 1 cup marshmallow mixture by Tablespoons over top of orange.
- Cut through mixture with a knife to swirl
- Cover & refrigerate until set.Cut into squares. Overnight is best! Yields 2 1/2 lbs.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #low-protein #fudge #desserts #candy #dietary #low-sodium #low-in-something #number-of-servings
You'll also love