3/4 Cup Butter (1 1/2 sticks)
3 cups sugar
1 5 oz can evaporated milk (2/3 cup)
1 12 oz package vanilla chips
1 7 oz jar Crème
1 ½ tea. orange flavoring (extract)
Orange food coloring
Butter a 13 X 9 or 9 X 9 pan. On MEDIUM HEAT, melt butter in heavy 3 quart sauce pan. Add sugar and milk, stir until combined. Cover pan to wash down sides of pan. Remove lid. Stir often with a plastic or wooden spoon to prevent burning. Heat to a Soft Ball Stage, 234 degrees at sea level. ** Decrease recommended temperature 2 degrees for every 1,000 feet above sea level, or use a cold . Remove from heat, gradually stir in chips until melted, add marshmallow crème and flavoring. Stir until combined. Pour half of the fudge into the butter pan. Add orange food coloring to the remaining fudge, stir to combine. Pour orange fudge over white fudge. With a knife swirl the two colors together. Let cool at room temperature. Cut into to serve.
Try another flavor using same recipe
** Strawberry and Cream, just use strawberry extract and red food coloring
** Chocolate Fudge, just use semi-sweet chocolate chips instead of vanilla chips. Use 1 tsp. vanilla extract instead of flavoring. Add 1 cup chopped nuts, if desired.
** Candy Cane Fudge – Add 1/3 Cup crushed "soft" candy cane, then use peppermint extract and red food coloring.