Creamsicle Fudge

Line a 5- by 9-inch loaf pan with foil, and then coat it with cooking spray. Place the chocolate chips and marshmallow crème in a large bowl.

In a small saucepan over medium-low heat, combine the sugar, evaporated milk, and butter. Bring to a boil and continue boiling for 4 minutes, stirring constantly.

Add the mixture to the chocolate chips and marshmallow crème and stir until smooth. Add the vanilla. Reserve 1 cup, then stir the zest and a few drops of food coloring into the rest of the fudge.

Pour half the orange fudge into the prepared pan, smoothing it evenly. Freeze it for 5 minutes. Evenly layer on the reserved white fudge and return the pan to the freezer for 5 minutes. Add the remaining fudge and refrigerate until firm, at least 2 hours.

Use the foil to lift the fudge from the pan and onto a cutting surface. With a sharp knife, cut it into 1-inch squares. Keep it refrigerated until ready to serve.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Step 1

Line a 9x13" pan with foil and coat with cooking spray. Set aside.

In a small heavy saucepan combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set.

Store in an airtight container in the refrigerator. Cut into 1 inch squares.

Watch the video: Kahlúa Fudge. Delish (June 2022).