Orange Cream Fudge

Saturday, June 16 is National Fudge Day. Try making this delicious fudge from scratch at home.

You will need:

Instructions:

Butter a 9″ x 9″ cake pan. In a heavy saucepan, combine the sugar, cream, and butter. Mix well. Bring the mixture to a boil. Cook to 240°. Remove from the heat. Pour mixture into a new container. Do NOT scrape the side of the pan, otherwise the fudge may become sugary. Stir in the marshmallow cream. Allow the mixture to cool somewhat and add the melted white chocolate. Set aside one cup of the mixture. Add orange flavoring and food color to the remaining mixture. Pour the orange mixture into the prepared cake pan. Pour the white mixture over top and marbleize. Chill for one hour in the refrigerator and then cut into squares.

Check out more fudge recipes here, http://www.countrykitchensa.com/idea/recipes-candy/fudge-recipes/49/212/.

* The readings on your candy thermometer may vary day-to-day so checking your thermometer before each use is important. Cooked candies that are not heated to the right temperature may burn, not set up properly, or have a number of other problems. To test your thermometer, place it in a pan with enough water to cover the mercury at the base and heat water to a boil. Let the water boil for several minutes until the temperature on the thermometer no longer rises. Read the thermometer, a perfect reading would be 212°. If the thermometer is reading lower or higher than 212°, you will add or subtract the difference to the temperature that your recipes calls for.

Recipe and image taken with permission fromAutumn Carpenter’s Book, All About Candy Making. All rights reserved.

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