This Orange Creamsicle Fudge tastes like a childhood summer day. It tastes like the Orange Creamsicle Bars, that the ice cream truck would sell. You have to try this delicious fudge. You won't regret it.
You are going to love this easy and delicious Orange Creamsicle Fudge. There is no better flavor in the world than orange creamsicle.
We love the sweet combination of vanilla and orange and it’s delicious in a fudge!
If you love easy desserts, be sure to check out our Crock Pot Nut Clusters! Let your slow cooker do all the work!
Ingredients needed to make Orange Creamsicle Fudge:
- Sugar
- Butter
- Heavy Cream
- Marshmallow Creme
- White Chocolate Chips
- Orange Extract
- Orange Food Coloring
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 the Orange creamsicle fudge 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.
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, and our Two Ingredient Strawberry Fudge!
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Serves: 35
Orange Creamsicle Fudge Recipe
This Orange Creamsicle Fudge tastes like a creamsicle ice cream bar from your childhood summer days. The perfect blend of vanilla cream and orange.
Ingredients
- 3 cups sugar
- ¾ cup butter
- ⅔ cup heavy cream
- 7 ounces marshmallow creme
- 11 ounces white chocolate chips
- 3 teaspoons orange extract
- 10 drops orange food coloring
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.
Nutrition
Calories: 182 kcal · Carbohydrates: 27 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Cholesterol: 19 mg · Sodium: 45 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 191 IU · Vitamin C: 1 mg · Calcium: 22 mg · Iron: 1 mg
Equipment
- Medium Saucepan
- Small Mixing Bowls
- 9 x 13 inch glass pan
Recipe Details
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Fudge is one of my favorite treats!! I love how this recipe adapts it perfectly for spring! Taylor http://tspoonfulofsugar.com
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Wow. This looks like the perfect treat for a summer day. Creamiscles were a favorite of mine growing up as well. :)
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Such a creative recipe! My kids would love this. :)
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Oh my this looks delicious! My kids are huge creamsicle fans,
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i am really happy to try and make this fudge
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I made this last night & followed the directions to a tee. I took my sugar mix up to the softball stage at almost 240 degrees using a candy thermometer. However my fudge came out gritty. Why did this happen? Could this been a result of the way I combined those ingredients? I put all the sugar, butter, & cream in a pot all together before I turned the heat on. Still tastes really good, but it's just gritty, i'm assuming because all of the sugar didn't melt. Could it be that my thermometer is not accurate?
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This fudge is gritty!! Dont use this recipie. I wish i had read comments before. I have made this with perfect results before. I used a different recipie which called for evaporated milk. I lost the one i used so went with this one. Big mistake. So disapointed.
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I think the recipe should be clear that, not only does it need to reach soft ball temperature (235-240) while on medium heat, you need to keep it there for about 5 mins. (stirring constantly so it doesn’t scorch) Otherwise, just as with regular chocolate fudge, the sugar will not thoroughly cook, resulting in the grit you’re describing. Hope this helps!
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This would've been perfect but I think 3 Cups of sugar is way too much. I love my sweets but this turned out gritty. There was another recipe that called for 1 1/2 C. sugar so I think I'll try that next time. Love the orange flavor, would've been great if it wasn't so sugary. If you need pure cane sugar you should have included that in the recipe.
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I think that the sugar/butter/cream mixture needs to be boiled for a few minutes after it reaches the soft ball stage. I was sad that mine turned out pretty gritty also and that's the only thing that I can think that I did wrong!
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As this recipe is presented, I'd recommend moving along and trying something else. The flavor is nice, but the texture is wrong. I gave it a couple of tries and the consistency is slightly gritty which takes away too much. I've had orange creamsicle fudge from the shops and it can be made without being gritty, so I'm going to move on and look for something new.
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Should have read the reviews, mine ended up gritty also.
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I have made this fudge every year since I first saw the recipe. Everyone who eats who eats it prefers it to regular fudge. It is so good and creamy and pretty besides. It is a big hit.
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You don't want to stir constantly, it will disturb the crystals in the sugar and cause them to stick to the side of the pan. You should use a brush with water to rinse crystals down or keep the lid on and leave the mixture alone for the most part and let the moisture from the lid to run down and keep the sides clean.
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This is the first fudge I've ever made.It was easy and delicious.I've made it several more times and it has come out perfect.It was a hit with my family and my coworkers.I will be making it again.
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really gritty no orange taste very dissatisfied with recipe.
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The is the fourth time I've made this fudge. I've tried some suggestions...putting a lid on it and let the moisture drip down the sides, cooking it longer...etc. it seems no matter what I do, it comes out gritty! Makes me very sad. 😢
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Not gritty at all, and tastes exactly like a creamsicle. Just make sure to constantly stir your incredients!
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What is marshmallow cream, can you use marshmallows instead?
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Couldn’t use Orange Essence as it had Alcohol (I’m a Muslim)... so I tried substituting Orange Essence with a sachet of Orange flavored KoolAid powdered drink mix. Came out fantastic and is a big hit!
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It’s gritty because recipe says boil a few mins after reaching soft ball stage. If u notice all other recipes says remove when it gets to hard ball stage
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I’ve use this recipe for years the only difference is my recipe calls for 3/4 of whipping cream but my problem is I can’t get it out of the pan without making a mess do you have any suggestions?
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I’m not quite sure about this recipe. I ended up with sugar crystals that didn’t completely dissolve and the fudge is crunchy with tiny little sugar crystals throughout. I have used other recipes in the past with marshmallow cream that did not have this problem. Otherwise delicious.
