A friend asked if I could make orange fudge 3 years ago, I did not have a recipe for it and she suggested adding orange extract and dye to my Vanilla Fudge recipe (yes, it's in my Recipe Box), but I never got around to trying it. Around that same time a distant cousin posted on Facebook that she'd made eggnog fudge and I asked...
Provided by Anna Vandenhazel
Categories Candies
Time 20m
Number Of Ingredients 9
Steps:
- 1. Line a 9x9 pan with waxed paper (you can use an 8x8 pan for thicker fudge). Set aside.
- 2. Combine butter, milk, and sugar in a heavy medium saucepan. Bring to a boil, stirring occasionally.
- 3. Once boiling, reduce the heat to medium and add a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage). Remove from heat.
- 4. Stir in white chips, and continue stirring until chips are completely melted and blended in.
- 5. Add in marshmallow cream, orange extract, and food coloring (if desired). Stir until smooth.
- 6. Spread into prepared pan. Let cool completely at room temperature or in refrigerator before removing from pan and cutting into squares.
- 7. Store at room temperature for up to 2 weeks or in refrigerator for up to 3 weeks.
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