Indulge in this sweet and tangy Orange Creamsicle Fudge made with just the right amount of orange flavor and creamy white chocolate chips for a soft and smooth treat.
There’s no need to worry about melting ice cream bars—this fudge captures the classic creamsicle flavors in a delightful, melt-in-your-mouth confection. The orange creamsicle taste is beloved in many desserts beyond ice cream, and this fudge is the perfect example.
Ingredients for Orange Creamsicle Fudge
Don’t let the idea of making fudge intimidate you—this recipe is straightforward and yields a delicious batch of orange-flavored fudge. Before you begin, gather all your ingredients. We’ll highlight some key components; for the full list and measurements, see the recipe below.
Evaporated Milk
Evaporated milk is milk that has had 60% of its water content removed, resulting in a concentrated, unsweetened milk. It’s perfect for fudge recipes because it can withstand high heat without curdling. If you don’t have evaporated milk, you can substitute heavy cream.
White Chocolate Chips
For the creamy base, you can use white chocolate chips or real white chocolate containing at least 20% cocoa butter. Both options will provide the smooth texture and sweetness that complements the orange flavor.
Orange Extract
Orange extract is essential for delivering that burst of citrus flavor reminiscent of a creamsicle. If you don’t have orange extract, you can substitute 1 teaspoon of orange zest for every ½ teaspoon of extract required. However, avoid using orange juice as a substitute in this recipe, as it will alter the consistency.
Food Coloring
Adding a few drops (about 3) of orange gel food coloring gives the fudge its vibrant hue. Gel food coloring is more concentrated than liquid food coloring. If using liquid, you may need to add more to achieve the desired color. The food coloring doesn’t affect the taste, so you can omit it if you prefer.
What Does Orange Creamsicle Fudge Taste Like?
This irresistible treat is sweet and creamy, with a subtle orange flavor that blends perfectly with the richness of white chocolate. Each bite offers a soft texture that’s firm enough to hold its shape but melts in your mouth, making it a delightful dessert for all ages.
Can I Make Fudge Without a Candy Thermometer?
Don’t let the absence of a candy thermometer stop you from making this fudge. While using a thermometer ensures precision, there are traditional methods to test the fudge’s readiness:
- Prepare for Testing: While the mixture is heating, set a medium-sized bowl of ice water and a small metal spoon next to the stove.
- Conduct the Soft-Ball Test: After the mixture has been bubbling for a few minutes, dip the spoon into the hot mixture, coating the tip. Immediately dip the coated spoon into the ice water. Then, using your fingers, try to roll the cooled sugar mixture into a ball.
- Assess the Texture: If it forms a soft ball that holds together but flattens when pressed (similar to soft caramel), you’ve reached the “soft-ball” stage, which is around 234°F (112°C).
This method may require a few attempts, but it’s a useful way to gauge the fudge’s progress without a thermometer.
How to Set Fudge
Allow the fudge to cool at room temperature until it solidifies, making it easy to handle and cut. For faster setting, you can place it in the refrigerator for a couple of hours or in the freezer for about 30 minutes. Remember, fudge tastes best at room temperature, so let it sit out for a few minutes before serving.
Tips for Perfect Fudge
- Check Your Thermometer: Ensure your candy thermometer is accurate by testing it in boiling water—it should read 212°F (100°C).
- Minimize Stirring: Reduce stirring while the fudge is heating and bubbling to prevent crystallization.
- Be Patient: Reaching the correct temperature may take longer than expected, but it’s crucial for the perfect texture.
How to Store Fudge
- Short-Term Storage: If you plan to enjoy the fudge within two weeks, store it in an airtight container at room temperature. Cut the fudge into pieces and separate layers with parchment or wax paper to prevent sticking.
- Refrigeration: For longer freshness, store the fudge in the refrigerator, where it can last for several weeks. Again, use an airtight container with individual pieces separated.
- Freezing: To store it for months, wrap the fudge tightly in plastic wrap, place it in an airtight container or freezer-safe bag, and freeze. Don’t forget to label it with the date!
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (170 g) butter
- ⅔ cup (168 g) evaporated milk
- 1 package (12 ounces / 340 g) white chocolate chips
- 1 jar (7 ounces / 200 g) marshmallow fluff
- 3 teaspoons orange extract
- 3 drops orange gel food coloring (more if using liquid food coloring)
Instructions
Prepare the Pan:
Line a 9×13-inch (23×33 cm) baking dish with parchment paper.
Heat the Mixture:
In a large saucepan over medium heat, combine the granulated sugar, butter, and evaporated milk.
Stir continuously until the mixture comes to a boil.
Reach the Soft-Ball Stage:
Continue boiling the mixture, stirring constantly, until it reaches 234°F (112°C) on a candy thermometer, approximately 5 minutes.
Add Chocolate and Marshmallow:
Remove the saucepan from heat.
Stir in the white chocolate chips until they are fully melted and the mixture is smooth.
Beat in the marshmallow fluff until well combined.
Reserve 1 cup of this mixture and set it aside.
Add Flavor and Color:
Stir the orange extract and food coloring into the remaining mixture in the saucepan until evenly distributed.
Assemble the Fudge:
Pour the orange mixture into the prepared baking dish.
Working quickly, dollop the reserved white mixture over the top.
Use a knife to swirl the white mixture into the orange base, creating a marbled effect.
Set the Fudge:
Allow the fudge to cool at room temperature until set, about 2 hours.
Once firm, cut into squares and enjoy!
Enjoy this delightful Orange Creamsicle Fudge—a perfect blend of citrus and creamy sweetness that’s sure to satisfy your sweet tooth!
