I was actually very disappointed with this fudge. It turned out grainy...that would have been tolerated if I had liked the taste. It was too "orangey" to taste like those ice creams and that was why I made it. I probably won't try this again

Delicious. Very smooth and creamy. I halved the recipe - except for the orange extract, I still used a full tablespoon - and it still fit into a 8x8 pan. I used white almond bark. Would recommend some food coloring. The fudge turns out white.

wow this is really great fudge. it was easy to make and seems goof proof since i made it on a rainy day and it still came out.

First, I need to point out that I didn't make this recipe just like it is given here, basically due to the high price of white chocolate. Instead, I basically halved the recipe by using one 12oz bag of white chocolate chips, one package of cream cheese, and about 2.5 cups of sugar. All in all it turned out tasty. However, I would not call this fudge. The texture is more like a combination of cheesecake and fudge. This is no doubt due to the cream cheese that is in it. I eat it with a spoon. Overall a good recipe, but I'm going to try some other orange fudge recipes as well to see if anything is more fudge like in texture.

OHHH YUM!!! This turned out great! Not to strong in flavor. It reminds me of when I was a kid and ate creamsicles.

My fudge did not turn out grainy at all! I used cold cream cheese it still turned out wonderful! I also added chopped macadamia nuts which made it super yummy. And yes, you need a bigger pan. For anyone who claims this is too sweet...it's fudge. Hello...fudge.

This recipe was great and easy.I didn't have enough flavoring so I added Grand Marnier and orange peel. It still didn't have enough orange flavor for me but it was still great. My niece's and nephews loved it. I will make sure I have plenty of orange extract the NEXT time I make this. I reccommend to use a 9x13 pan too. This makes a lot of fudge.

I am giving this recipe 5 stars because it is absolutely delicious! I did tweak the recipe just a little as others suggested by adding orange coloring and macadamia nuts. I also made sure that all ingredients were at room temp. I also did use a 9x13 inch pan rather than an 8x8 because this recipe does make a lot of fudge. An 8x8 would be way too small. This recipe was easy and turned out delicious. I am keeping this for future use definitely!!

great, dad likes it

Took this to work and it was a big hit! Will definately make this again for Christmas with the family

When I made this recipe, the fudge never fully set. It was still tasty, even though we had to eat it with a spoon.

This fudge was the easiest ,most delicious fudge I ever made.The key to it being creamy is to make sure everything is at room temperature before starting.Add the confectionary sugar a little at a time and beat slowly until it is all incorporated. Then Kick it up a notch, and beat until smooth. I added a little orange food color.I wrapped the pan very tightly in plastic and foil, kept in refridgerator . Stayed as fresh as the day I made it.Everyone loved it. Definately satifies the sweet tooth.

This was interesting. I put macademia nuts into it (though not enough). It's very sugary and fluffy. It tastes good, but next time I'd make less of it because it really makes a huge batch.

Sickly sweet. Grainy texture. I would cut down on the sugar - I will not make this again. It is like eating a handful of hard frosting.

Quick yes! Easy...well a bit hard to just stir. I used my mixer. I wanted the orange color, so I used orange food color, and now it's alot like the orangesickles we used to have as ice cream. Flavor is very good. mine came out grainy, yet creamy...(hard to explain texture)due to the fact that the cream cheese did not say "warm to room temperature" and I think that would have made it very good and creamy. Cold it cooled the chocolate making it a grainy chocolate texture.I will try this again.

This is really easy and very, very good. I warmed the ingredients to room temperature; and used a hand mixer to mix everything well. I also added a few drops of orange food coloring and a cup of chopped macadamia nuts. Definitely a keeper recipe; I'm sure I will make it again.

An 8X8 pan is clearly too small for this recipe.Because it is too sweet, add 1 to 2 cups chopped nuts and spread in a jelly roll pan so pieces can be less dense. Then it's outstanding. I made it in a 9X13 pan with nuts but larger pan is best. This review is courtesy of my writers group.