I strongly believe there is no better flavor in the world, than orange creamsicle. We love the sweet combination of vanilla and orange. It’s a match made in Heaven.
I even like orange creamsicle ice cream bars, and I am not one for biting ice cream.
Orange cream is just my thing. It is also my very big weakness. Any diet I am on goes out the window if orange cream gets put in front of me. I think after you have one creamy bite of this fudge, you’ll be hooked too.
the story behind Orange Creamsicle fudge
Orange creamsicle is the taste of my childhood. Even to this day, when I taste something that is orange creamsicle flavored, it’s like I have a flashback to my childhood.
While growing up, we loved playing outside in the summer with our friends and neighbors. Then out of nowhere you would hear the sound of the ice cream man making his rounds through the neighborhood.
Nowadays, I find the ice cream truck to be terrifying, but back when life was more simple and less scary, the ice cream truck music, was the best sound.
I remember looking for it, and checking up and down my street to see if it was coming.
Every time it came, I would always order the same thing, the orange creamsicle bars. I don’t know what it is about the taste of the fake orange, and the creamy vanilla, but it tastes so good.
We loved buying those orange creamsicle ice cream bars.
To this day, I still dream about them. I have yet to find orange creamsicle bars that taste as good, so I decided I’d make my second favorite food, next to ice cream: fudge.
You will love this smooth and creamy Orange Creamsicle fudge.
And while you indulge on this fudge, a lot of childhood memories will come flooding back of those long carefree summer days enjoying that ice cream bar.
tips on how to make orange creamsicle fudge
- The recipe calls for heavy cream. This recipe will not work with milk, or other substitutes. For best results we recommend using heavy cream.
- Be sure to grease your 9 x 13 inch pan. If you don’t the fudge may stick to the pan, and the presentation won’t look as good. You could also use parchment or wax paper, and place it in the bottom of the pan.
- This fudge doesn’t set up as well, if it is not refrigerated. It works best when there is cold applied and surrounding it. It will definitely harden quicker.
Related recipe: Looking for more fudge recipes? Try our Double Decker Peanut Butter Fudge.
how to make Orange creamsicle fudge:
These simple ingredients make this creamy and delicious orange creamsicle fudge.
- In a sauce pan over medium heat combine the sugar, butter, and heavy cream.
- Heat to the softball stage which is about 235 degrees, stirring constantly. Stir for a few minutes while boiling.
- Remove from heat and stir in the marshmallow cream and white chips. Stir until all is well blended.
- Reserve one cup of the mixture and put in a bowl and set aside. Add orange extract and food coloring to the mixture in the pan. Stir together well.
- Pour the orange mixture into a lightly greased 9 x 13 inch pan.
- The pour or lightly drizzle the reserved white mixture that you had sitting in a bowl over the orange layer. Using a knife, swirl the white layer back and forth into the fudge.
- Refrigerate until set for about 2 hours. Then cut into squares and serve. This can also be stored in an airtight container in the fridge for a few weeks.
watch how to make our No-bake reeses fudge here:
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Watch how to make another one of our favorite fudge recipes, No Bake Reese’s Fudge, here:
looking for more fudge recipes?
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Six Sisters Stuff
Serves: 35
You will love this creamy and smooth orange creamsicle fudge. It will bring back those childhood memories of the ice cream man making the rounds through the neighborhood!
2 hr, 10 Prep Time
10 minCook Time
2 hr, 20 Total Time
Save RecipeIngredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup heavy cream
- 7 ounces marshmallow cream
- 1 (11 ounce) package white chocolate chips
- 3 teaspoons orange extract
- 10 drops orange food coloring (more if you want it a darker shade)
Instructions
- Grease a 9 x 13 inch glass pan.
- In a saucepan over medium heat combine the sugar, butter, and heavy cream. Heat to the softball stage which is about 235 degrees F, stirring constantly. Then stir for about 3 minutes while boiling.
- Remove from heat and stir in the marshmallow cream and white chips. Stir until the white chips are well blended and melted.
- Reserve 1 cup of the mixture and set aside in another bowl.
- Add orange extract and food coloring to the remaining mixture left in the saucepan. Stir well and pour into the greased 9 x 13 inch pan.
- Then pour or drizzle the reserved white mixture that you set aside over the orange fudge. With a knife swirl it into the fudge back and forth.
- Refrigerate until set, about 2 hours. Then cut into squares and serve.
- This can be stored in the fridge in an airtight container for a few weeks.
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