ORANGE FUDGE

Orange Fudge image

Provided by Anna Vandenhazel

Categories Candies

Time 20m

Number Of Ingredients 9

1/2 c butter or margarine
3/4 c evaporated milk
2 c sugar
11 oz vanilla or white chocolate chips
1 jar(s) marshmallow cream, 7 oz.
2 tsp orange extract
red and yellow food coloring, 4-5 drops each (optional)
FOR KEY LIME FUDGE: USE 2 TSP. LIME EXTRACT AND A FEW DROPS OF GREEN FOOD COLORING.
FOR LEMON FUDGE: USE 2 TSP. LEMON EXTRACT AND 4-5 DROPS OF YELLOW FOOD COLORING.

Steps:

1. Line a 9x9 pan with waxed paper (you can use an 8x8 pan for thicker fudge). Set aside.
2. Combine butter, milk, and sugar in a heavy medium saucepan. Bring to a boil, stirring occasionally.
3. Once boiling, reduce the heat to medium and add a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage). Remove from heat.
4. Stir in white chips, and continue stirring until chips are completely melted and blended in.
5. Add in marshmallow cream, orange extract, and food coloring (if desired). Stir until smooth.
6. Spread into prepared pan. Let cool completely at room temperature or in refrigerator before removing from pan and cutting into squares.
7. Store at room temperature for up to 2 weeks or in refrigerator for up to 3 weeks.