Number Of Ingredients 8 Steps:
Using the 1 1/2 tablespoons, butter a 9 x 13-inch pan. Linda Spence recommends using a basic cookie sheet, with raised sides, instead of a 13X9-inch pan. The fudge is fairly thick in the 9X13-inch pan and difficult to cut. Tiny pieces like she served at the Guild meeting should suffice! In a medium saucepan over medium heat, combine sugar, cream and butter. On medium heat, bring to a boil, stirring often. Cook for about 4 minutes to soft ball stage, 234°F (112°C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside. To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect. Chill for 2 hours, or until firm, and cut into squares.
Time 30m Yield about 2-1/2 pounds. Number Of Ingredients 8 Steps:
Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
Time 2h20m Number Of Ingredients 7 Steps:
Line a 9x13-inch baking dish with parchment paper. In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk. Bring mixture to a boil and leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly. Remove from heat and stir in white chocolate chips until melted and thoroughly combined. Beat in marshmallow fluff. Then, reserve 1 cup of the mixture and set aside. Add in the orange extract and food coloring and pour into the prepared pan. Working quickly, dollop the reserved mixture over the top and swirl with the back of a knife. Allow fudge to cool and set for about 2 hours before cutting.
Number Of Ingredients 11 Steps:
Line a 13x9 inch baking pan with parchment paper; set aside. In a large saucepan stir together sugar and gelatin. Stir in whipping cream and salt. Add butter. Cook and stir over medium heat until sugar is dissolved and mixture begins to simmer. Remove from heat. Add the white chocolate, marshmallow crème, orange extract, vanilla bean paste, and nutmeg. Cover loosely and chill overnight. When fudge is firm, use parchment to lift it out pan. Cut into diamond-shape pieces. Top with cinnamon candies. Store, tightly covered, in the refrigerator up to 3 weeks.
Time 2h20m Yield 24 Number Of Ingredients 8 Steps:
Grease a 9 x 13 inch pan. In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside. To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect. Chill for 2 hours, or until firm, and cut into squares.
Time 20m Yield 12 Number Of Ingredients 4 Steps:
Beat cream cheese into melted chocolate until well blended. Beat in confectioner’s sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.
Time 15m Yield 3 cups. Number Of Ingredients 6 Steps:
In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth., Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate.
Time 1h50m Yield 2 1/4 pounds, 20 serving(s) Number Of Ingredients 8 Steps:
Line a 9 inch square pan with “Release” foil or line with regular foil and spray with cooking spray. Place marshmallow crème and white chips in a large mixing bowl. Combine sugar, cream and butter in saucepan. Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème. Stir well with a wooden spoon – mixture might look slightly stretchy and unappetizing, but don’t worry, it will smooth out. Remove 1 cup of mixture and set aside. Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl. Stir until it reaches a lovely orange hue. Adjust colors if needed. Pour orange mixture into prepared pan. Pour or spoon white mixture on top. Drag a knife through both to make swirls. Using a sheet of foil, press down slightly to smooth top. Let cool to room temperature (about 40 minutes) then chill for one hour or until set. Lift fudge from pan using foil handles and using a large knife, score into squares.
More about “orange cream fudge recipe 455”
Time 2h35m Yield 64 Number Of Ingredients 7 Steps:
Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, milk, corn syrup, 1 tablespoon butter and the orange peel. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add orange juice and extract. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.
