🍊 Orange Cream Fudge 🍬
Ingredients:
2 cups granulated sugar
2/3 cup heavy cream
1/4 cup unsalted butter
1/8 tsp salt
1 (7 oz) jar marshmallow fluff
1 tsp orange extract
1/2 cup white chocolate chips
1/4 cup finely grated orange zest (from about 2 large oranges)
Optional: orange food coloring for a pop of color
Instructions:
Prepare the Pan: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with cooking spray or butter.
Make the Sugar Mixture: In a medium-sized saucepan over medium heat, combine the sugar, heavy cream, butter, and salt. Stir continuously until the butter melts and the sugar dissolves completely. Bring the mixture to a boil, then stop stirring and let it boil for exactly 5 minutes. Use a candy thermometer to ensure the temperature reaches 234°F (soft ball stage).
Add Flavor and Texture: Remove the saucepan from the heat and stir in the marshmallow fluff, orange extract, and orange zest. Mix vigorously until the fluff is fully incorporated and the mixture is smooth.
Incorporate White Chocolate: Add the white chocolate chips to the warm mixture and let them sit for 1 minute to soften. Gently stir until the chocolate is completely melted and the fudge has a uniform consistency. If desired, add a drop or two of orange food coloring to enhance the citrus theme.
Set the Fudge: Pour the fudge into the prepared baking pan and spread it evenly with a spatula. Allow the fudge to cool at room temperature for about 1 hour, then refrigerate for an additional 2 hours, or until firm.
Cut and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into small squares or rectangles. Store in an airtight container in the refrigerator for up to 1 week.