Orange Creamsicle Fudge
Indulge your sweet tooth with the dreamy, nostalgic flavors of Orange Creamsicle Fudge, a no-bake dessert that perfectly blends creamy white chocolate with bright citrus notes. This easy-to-make treat comes together in just 25 minutes and uses pantry favorites like marshmallow fluff, sweetened condensed milk, and vibrant orange extract for a silky, melt-in-your-mouth texture. The highlight of this recipe is its stunning marbled effect, achieved by swirling white and orange-tinted fudge layers for an eye-catching creamsicle pattern. Perfect for parties, gift-giving, or a quick indulgence, this fudge is both beautiful and irresistibly flavorful. Make-ahead friendly and refrigerator-stable, it’s a dessert destined to be the star of your sweets table!
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Recipe Information
Ingredients
- 3 cups White chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Orange extract
- 2 drops Orange gel food coloring
- 7 ounces Marshmallow fluff
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving a little overhang for easy removal. Set aside.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Heat over medium-low heat, stirring constantly, until the mixture is smooth and fully melted.
Remove the saucepan from heat and quickly stir in the vanilla extract, orange extract, and marshmallow fluff. Continue stirring until the mixture is fully combined and creamy.
Pour half of the fudge mixture into a separate bowl. In one bowl, stir in the orange gel food coloring until evenly mixed.
In the prepared baking pan, alternate spoonfuls of the white and orange-colored fudge mixture to create a marbled effect.
Use a toothpick or a butter knife to gently swirl the colors together, creating a creamsicle-like pattern.
Tap the pan gently on the counter to remove air bubbles and smooth out the surface.
Refrigerate the fudge for at least 3 hours, or until fully set.
Once set, lift the fudge out of the pan using the parchment overhang and cut into 16 squares.
Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 45.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
