Line a 9x13 pan with foil and use the 1 1/2 teaspoons of butter to grease the pan. In a heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil. cook and stir 4 minutes.
Remove from heat and stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add the extract and colors to the remaining mixture. Pour into prepared pan.
Drop reserved mixture by tablespoons on top of mixture in pan. Use a knife and swirl. Cover and refrigerate until set. Cut in squares. Makes about 2 1/2 pounds.
Originally Submitted
12/16/2009
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