Have the butter and vanilla all ready to go in as soon as it comes off the heat. When you make fudge, patience is your friend. So you'll have no trouble at all with this orange cream fudge.Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly. The benefit of parchment or foil is that when the fudge is chilled, you can lift the fudge out of the container for easy cutting. I lightly grease the parchment or foil with non-stick cooking spray, removing the excess with a paper towel.

However, my preferred method for preparing the pan is to line the pan with parchment paper or non-stick foil. I've had success with greasing a baking dish (both glass and non-stick metal) with non-stick cooking spray or with butter or shortening. It's rare that I use a large, 9 x 13-inch rectangle baking pan, unless you're making boozy fudge, such as Fireball Fudge, which uses ingredients with greater volume. For very thick fudge, you can even use a bread loaf pan, but then your yield will be lower. Because I find thick squares to be the best for fudge, I suggest an 8 x 8-inch square pan, or for slightly thinner fudge, a 9 x 9-inch square pan. You'll notice most of the easy fudge recipes we share suggest a square baking pan. I used quite a bit because I wanted a bold orange. what is the best food coloring?įor food coloring, I recommend Orange Americolor Soft Gel Paste. So if you're using Ghiradelli, reduce the amount of chips to 2 ½ cups. Ghiradelli chocolate made the fudge a bit thicker, which is a little harder to swirl. I find that Nestle White chocolate chips has the perfect consistency. Be sure to buy the big bag (or two small ones). This recipe calls for 2 ⅔ cups of white chocolate chips, which is 16 ounces, so more than a 12-ounce bag. Tips for making easy creamsicle fudge how much chocolate do you need to make fudge? Use an off-set spatula or butter knife to swirl the fudge, being careful not to mix the orange and white together too much.Ĭhill several hours until well set and cut into squares.

Spoon the remaining, white mixture over the top of the orange fudge. Scrape the orange mixture into a prepared 9 x 9-inch square pan that has been greased well or lined with lightly-greased parchment paper or no-stick foil. Add drops and stir well until desired shade is achieved. Use orange food coloring to tint the remaining mixture in the large bowl. Spoon about ⅓ of the mixture into a separate bowl. mix in your flavoringĪdd 1 teaspoon orange extract and stir well. If using pure white chocolate (with cocoa butter listed in the ingredients), use 19 ounces. If you’re using white confectionery coating chips (no cocoa butter listed in the ingredients, use 16 ounces. TIP: Please note, the recipe here uses Nestle-brand white “morsels,” which is actually confectionery coating. Stir very well, using the residual heat to completely melt the chocolate. Microwave for 90 seconds at 70 percent power. In a large, microwave-safe bowl, place 2 ⅔ cups of white chocolate chips and one can of vanilla store-bought frosting. Orange creamsicle fudge is easy to make in the microwave or stove-top.

Vanilla fudge recipe easy