Orange Cream Fudge Recipe -
Orange Cream Fudge Recipe

Orange Cream Fudge

Recipe by  

"It is very easy."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    2 hrs 20 mins


  1. Grease a 9 x 13 inch pan.
  2. 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.
  3. 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.
  4. Chill for 2 hours, or until firm, and cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2007

This recipe was very good taste wise. I found a little trick, use confectioners sugar instead of the white grain sugar. It will make the fudge much creamier. It may take a little longer to set, however its worth the time because you get wonderful fudge with no cracks or grain texture.

Most Helpful Critical Review
Dec 21, 2005

I wanted this recipe so badly, but it turns out grainy both times I've made it. What am I doing wrong?????? Wonderful flavor, if I could just get the creamy part right.


101 Ratings

Dec 14, 2009

One reason fudge gets grainy is because it is rushed... When heating the sugar, butter and milk start on low heat (I use simmer setting) for about 12-15 minutes until sugar is throughly dissolved (put small amount on spoon, raise out of pan, let cool a couple of seconds and rub some between your thumb and forefinger, if you feel sugar it's not dissolved yet, keep stirring), once dissolved then raise heat to med-hi to bring to a boil. If you don't rush it you will not regret it. This is true with any flavor fudge!

Jul 28, 2008

I read the reviews and some of you are having trouble with it turn grainy. In order to keep this from becoming grainy you will need to wrap a wet paper towel (or a wet cotton flour sack towel) around a fork and wash the sides of the pan down when you are boiling the syrup. The water that goes into the pan will not harm the syrup being made. This will keep sugar crystals from forming on the sides of the pan. The crystals will cause the syrup to sugar causing a grainy texture in the final product. Hope this helps. GRY

Dec 04, 2006

We have many small-town candy/fudge shops in northern Minnesota. My favorite fudge has always been 'orange cream'. This recipe is as close to "Up North" fudge as one could get. This fudge is awesome; smooth, tasty, an delicious. A bonus is that it is easy to make. A definite "keeper" recipe.

Nov 04, 2008

Delicious delicious delicious! I'd never heard of orange cream fudge before and was a little worried about how it might come out, but it was easy to make. I used confectioner's sugar like someone else suggested and I had no problems with the fudge being grainy or cracking. We can't stop eating it! Thanks for the recipe!

Nov 11, 2007

Wonderful recipe! I also made it with strawberry flavoring although it takes about double the amount to get enough strawberry flavor. Everyone raved about both. This year I am trying it with raspberry and also banana flavoring.

Dec 14, 2010

Grainy, grainy, GRAINY and I used a superfine sugar and stirred away trying to disolve the sugar, but end result was still grainy. Used a candy thermo AND a digital, and did measurements by weight so I was accurate and still it was grainy. And I didn't find it as orangey as it could have been either, but it was sickeningly sweet. It was however the right consistency, hence the 2 stars. What a waste (of ingredients AND time!). Did NOT make the cut for my holiday treats baskets... too bad, so sad.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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