Orange Creamsicle Fudge

by Katie on April 8, 2014

Do you love Orange Creamsicle flavor? I make a Creamsicle cake and there are people that go nuts over the idea, and then there are the Creamsicle haters that would never give it a thought. I think it’s just one of those things that people are on either side of the fence on.  Or at least that’s what I’ve found to be the case.

So which side are you on?

I would have to say that I’m not much for orange flavor in a lot of things, but I do LOVE this fudge. I got the recipe from my friend Tina back when she blogged and had to give it a try since it sounded so different. It’s been made each Christmas since and it’s a family favorite!

We love it so much and I got to thinking about why I only make it for Christmas?   After all, the orange flavor (and color) would be perfect for Easter, right? Why not enjoy Creamsicle Fudge a little more often?

So, here you have it – Delicious Creamsicle Fudge that is perfect for Easter! You can even make it ahead of time and have it out of the way!

I know fudge can be intimidating for some people, but trust me when I say that this is a super easy fudge recipe. I don’t think you could mess this up!

Orange Creamsicle Fudge - The Cutting Back Kitchen

Creamsicle Fudge

Yield: 2 1/2 pounds


  • 3/4 cup butter
  • 3 cups sugar
  • 3/4 cup whipping cream
  • 1 package (10 - 12 oz.) vanilla or white chips
  • 1 (7 oz.) jar of marshmallow creme
  • 3 tsp. orange extract
  • orange food coloring (or 12 drops yellow food coloring and 5 drops red food coloring)


  1. Grease an 8x8 pan with 1 1/2 tsp. of butter and set aside.
  2. In a heavy saucepan combine the sugar, cream, and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil and cook for 4 minutes. Remove from heat, stir in chips and marshmallow creme until smooth.
  3. Working quickly, remove one cup of fudge and set aside. Add orange extract and food colorings to remaining mixture. Stir until well blended. Pour into prepared pan. Drop the reserved white fudge mixture by the teaspoon over the top. Cut through the mixture with a knife to swirl. Cover and refrigerate until firm. Cut and serve.

{ 2 comments… read them below or add one }

Cherie April 10, 2014 at 9:15 am

Katie…I think this looks YUMMY!!!!

You’re right….the pastel orange color is perfect for springtime and Easter!!!

Might just have to give this a try for Mamaw’s Easter Dinner!!!!


Katie April 10, 2014 at 3:02 pm

It’s is delicious, Cherie! Especially if you are a big fan of orange! Enjoy Easter dinner without me. :(


Leave a Comment

CommentLuv badge

Previous post:

Next post: