Creamy Orange Fudge Recipes

CREAMY ORANGE FUDGE (SALLYE)

Steps:

• 1. Line 13x9 inch pan with foil, leaving 1" overhang on sides Lightly butter foil
• 2. Lightly butter large microwave safe bowl Combine sugar,sour cream, butter and coffee in prepared bowl Microwave at high 5-6 minutes or until boiling Stir after 2-1/2 minutes and 5 minutes
• 3. After sugar mixture comes to a full rolling boil, microwave high 5-6 minutes more until mixture reaches soft ball stage (or candy thermometer registers 234 degrees) CAUTION: DO NOT PUT CANDY THERMOMETER IN MICROWAVE
• 4. Add white chocolate chips, marshmallow cream, orange peel and flavoring Stir until smooth
• 5. Pour into prepared pan, smooth evenly into corners Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm
• 6. Let stand until firm Remove from pan using foil, placing on cutting board Cut along score lines into squares Remove foil Store at room temperature in airtight container with parchment paper between layers
• 7. NOTE: In lieu of steps 2 and 3, you can prepare the following way: Place sugar, cream cheese, butter and coffee in heavy saucepan. Cook on medium heat until candy thermometer registers 234 degrees or 1 teaspoon of mixture forms soft ball in cold water Remove from heat, then follow steps 4 through 6

MARBLED ORANGE FUDGE

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.

ORANGE CREAM FUDGE

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.

CREAMY CAPPUCCINO ORANGE FUDGE

Steps:

• Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
• Dissolve coffee granules in hot water.
• Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
• After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
• Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
• Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

CREAMY ORANGE FUDGE

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.