orange fudge

Recipe by
Anna Vandenhazel
West Valley City, UT

A friend asked if I could make orange fudge 3 years ago, I did not have a recipe for it and she suggested adding orange extract and dye to my Vanilla Fudge recipe (yes, it's in my Recipe Box), but I never got around to trying it. Around that same time a distant cousin posted on Facebook that she'd made eggnog fudge and I asked her for the recipe, which my family loved! So I made some changes to the flavoring and this was the result. EDITED 6-24-17: I changed a couple of ingredients to make the fudge a little firmer so it won't melt outside the refrigerator.

yield serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For orange fudge

  • 1/2 c
    butter or margarine
  • 3/4 c
    evaporated milk
  • 2 c
    sugar
  • 11 oz
    vanilla or white chocolate chips
  • 1 jar
    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.

How To Make orange fudge

  • 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.

Categories & Tags for Orange Fudge:

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