Elements
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup heavy cream
- 7 ounces marshmallow cream
- 11 ounces white chocolate chips
- 3 teaspoons orange extract
- 10 drops orange meals coloring (extra if you need it a darker shade)
Directions
- Grease a 9 x 13 inch glass pan.
- In a saucepan over medium warmth mix the sugar, butter, and heavy cream. Warmth to the softball stage which is about 235 levels F, stirring consistently.
- Take away from warmth and stir within the marshmallow cream and white chips. Stir till the white chips are nicely blended and melted.
- Reserve 1 cup of the combination and put aside in one other bowl.
- Add orange extract and meals coloring to the remaining combination left within the saucepan. Stir nicely and pour into the greased 9 x 13 inch pan.
- Then pour or drizzle the reserved white combination that you just put aside over the orange fudge. With a knife swirl it into the fudge backwards and forwards.
- Refrigerate till set, about 2 hours. Then lower into squares and serve.
- This may be saved within the fridge in an hermetic container for a number of weeks.