CREAMSICLE FUDGE

 1 1/2 cups white chocolate chips

1 cup marshmallow creme/ marshmallow fluff

1 1/2 cups sugar

1/2 cup evaporated milk

6 tbsp butter

1 tbsp vanilla extract

4 tsp orange zest

Orange food coloring

Line a 9 x 5-incch pan with aluminum foil, leaving ends hanging over for handles. Coat foil with cooking foil.

Place the chips and marshmallow cream in a heat-proof medium to large bowl.

In a small saucepan, over medium-low heat, combine the sugar, milk, and butter; bring to a boil. Boil for 4 minutes, stirring constantly.

Add sugar mixture to the chips and marshmallow cream, stirring until smooth. Stir in the vanilla.  Reserve 1 cup. Stir in the orange zest and a few drops of food coloring to the remaining mixture. 

Pour half of the orange fudge into the prepared pan, smoothing it out. Freeze for 5 minutes. Layer the white fudge evenly over orange layer; freeze for 5 minutes. Add the remaining orange fudge and refrigerate until, at least 2 hours. 

Use the foil handles to remove fudge from the pan to a flat cutting surface. Cut fudge into 1-inch squares using a sharp knife. Keep fudge refrigerated until ready to serve.

The file photo