One thing you need to know about me…fruit? Can’t live without it.
When it comes to fruit, I am a girl obsessed.
Want to hear an interesting (read: weird) fun fact about me? I took a nutrition class my freshman year of college, and we had to do a food tracking analysis of our diet for a couple days to investigate how healthy we were eating (or rather, how crappily the majority of us are truly eating).
Don’t let the sugary contents of this blog fool you. I am actually incredibly conscious of my diet, and I eat really healthily with tons of fruits and vegetables every day.
Emphasis on the fruit.
As in, once I finished my diet analysis, I determined that I consuming 250% of my daily fruit requirement per day.
Like it’s completely normal for me to eat 4 oranges in a row. Or eat an apple with every meal and basically eat half a watermelon by myself. And I think the greatest thing in the world is a ripe and juicy freshly picked peach.
Basically I’d be perfectly content to subsist solely on fruit.
Weird? It gets weirder.
So I love fruit as much as I love my iPhone. But if you put fruit in my dessert? Gross. That stuff is tainted, and there is nothing you can do to make me go near it.
There is almost not a single kind of fruit dessert that I enjoy.* Fruit pies make me gag. I cannot deal with nasty blueberries in my pancakes or muffins–give me chocolate chips. And jam, please get out of my cookies and cake.
So that brings us to this creamsicle fudge. I looooove oranges. Love love love them.
But I imagine if you enjoy sweet, dreamy fudge that tastes like oranges and cream, you’d enjoy this quite a lot.
Plus, when you can whip a huge tray of creamy, crumbly fudge in less than fifteen minutes…I’d say you’re doing it right.
Orange Creamsicle Fudge
from Group Recipes
1 1/2 sticks butter
2 cups granulated sugar
3/4 cup heavy cream
12 oz (1 package) white chocolate chips
7 oz (1 jar) marshmallow fluff
1 tablespoon orange extract
orange food coloring
Line a 13×9 pan with aluminum foil and spray with nonstick cooking spray.
In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.
Continually stir the mixture until the butter melts and the sugar dissolves.
Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.
After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.
Stir until the white chocolate has melted and the fudge is completely smooth.
Working quickly, pour about a third of the white fudge into a bowl and set aside.
To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth
Pour the orange fudge into the prepared pan and spread it into an even layer.
Drop the white fudge over the top by the spoonful, then drag a knife through the fudge to create pretty swirls.
Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.
Store in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.
*I make a special exception for Rita’s Italian ice, sorbet, and gelato. But don’t you dare let any custard or ice cream within a 2 foot radius.