Christmas means time for Candy Making! I love this recipe, and in the fall, I make the
Candy Corn version of the recipe. If you have a candy recipe that never seems to come out,
check out the tips at the end of the recipe.
Orange Dreamsicle Fudge
3/4 Cup Butter (1 1/2 sticks)
3 cups white sugar
1- 5 oz can evaporated milk (2/3 cup) or heavy cream
1 -12 oz package vanilla chips
1 -7 oz jar Marshmallow Crème
1 ½ tea. Orange Extract (flavoring)
Orange food coloring
Butter a 9 X 9 pan. Over MEDIUM HEAT, melt butter in heavy 3-quart sauce pan. Add
sugar and milk, stir until combined. Bring to a boil. Put the lid on the pan for about three
minutes, this will allow the steam to dissolve the sugar on the sides of pan (In most recipes
this is called washing down the sides of the pan). Remove the lid and stir occasionally with a
plastic or wooden spoon to prevent burning. Heat to a Soft Ball Stage, 234 degrees at sea
level. (see tip below)
Remove from the heat; stir in the white chocolate chips until melted. Then add the
marshmallow crème and flavorings. Stir until combined. Pour half of the fudge into the
butter pan. Spread to an even layer. Add orange food coloring to the remaining fudge, stir to
combine. Pour orange fudge over white fudge. With a dinner knife swirl the two colors
together. Let cool at room temperature. Cut into squares to serve.
**Candy Corn Fudge
Butter a 13x9 pan. Make 2 separate batches in two pans at the same time.
1 batch use butterscotch chips and orange food coloring
1 batch use vanilla chips plus 1 tea vanilla extract
Pour 1/3 of the vanilla batch into the prepared pan. Spread to an even layer.
Pour on the butterscotch batch. Spread to an even layer.
Add yellow food coloring to the remaining white 2/3 batch. Pour on top, spread to an even
layer. Let cool at room temperature. Cut into squares and serve.
** Strawberry and Cream, just use strawberry extract and red food coloring
** Chocolate Fudge, just use semi-sweet chocolate chips instead of vanilla chips. Use 1 tsp.
vanilla extract instead of flavoring. Add 1 cup chopped nuts, if desired.
** Candy Cane Fudge – Add 1/3 Cup crushed candy cane, then use peppermint extract and
red food coloring.
Candy Making Tip: Because of differences in altitude, you need to adjust the desired
temperature. Bring some water to a boil and place the tip of your thermometer into the
boiling water. At sea level it would read 212 degrees Fahrenheit. At our higher altitude you
will then need to subtract the difference from what your thermometer reads from the 212
degrees. My thermometer read 200 degrees in the boiling water, so 212 minus 200 = 12
degrees. This fudge recipe calls for the desired temperature to be 234 degrees, or soft ball
stage, so I minus the 12 degrees = 222 degrees. So now I cook my fudge to 222 degrees and
get the perfect results. When making candy, remember to adjust the recipe for the altitude.
*Yes it is Gluten Free
Have fun making memories!