Orange Creamsicle Fudge Recipe (2024)

This Orange Creamsicle Fudge tastes like a childhood summer day. It tastes like the Orange Creamsicle Bars, that the ice cream truck would sell. You have to try this delicious fudge. You won't regret it.

Orange Creamsicle Fudge Recipe (1)

You are going to love this easy and delicious Orange Creamsicle Fudge. There is no better flavor in the world than orange creamsicle.

We love the sweet combination of vanilla and orange and it’s delicious in a fudge! One bite of this fudge, and you’ll be making it over and over.

Orange cream fudge is one of our favorites, but the options are endless when it comes to easy fudge recipes. You can do rocky road fudge, white fudge, peppermint fudge for the holiday season, or other flavors for an easy dessert. The remaining fudge keeps well, too, in an airtight container, so you can enjoy it for a few days! Just store fudge in the fridge and you’re good to go. There’s nothing better than creamy orange fudge! We also love how the swirl of color breaks up the white color in this easy recipe. While this has an orange color with an orange flavor, you can use different color with different flavors as well!

You can even put things on top of the fudge too. Nuts, toffee, candy, small pieces of chocolate – it’s so much fun to create tons of other sweet options for fudge! You can even use different toppings for individual pieces. The good news is that the end result will always be great!

If you love easy desserts, be sure to check out our Crock Pot Nut Clusters! Let your slow cooker do all the work!

Ingredients needed to make Orange Creamsicle Fudge:

  1. Sugar
  2. Butter
  3. Heavy Cream
  4. Marshmallow Creme
  5. White Chocolate Chips
  6. Orange Extract
  7. Orange Food Coloring
Orange Creamsicle Fudge Recipe (2)

How to make Orange Creamsicle Fudge:

These simple ingredients make this creamy and delicious orange creamsicle fudge.

  • In a sauce pan over medium heat combine sugar, butter, and heavy cream.
Orange Creamsicle Fudge Recipe (3)
  • Use your candy thermometer and heat to the softball stage which is about 235 degrees, stirring constantly. Stir for a few minutes while boiling.
Orange Creamsicle Fudge Recipe (4)
  • Remove from heat and stir in the marshmallow cream and white chips. Stir until all is well blended.
Orange Creamsicle Fudge Recipe (5)
  • Reserve one cup of the mixture and put in a bowl and set aside. Add orange extract and food coloring to the mixture in the pan. Stir together well.
Orange Creamsicle Fudge Recipe (6)
  • Pour the orange mixture into a lightly greased 9 x 13 inch pan.
Orange Creamsicle Fudge Recipe (7)
  • The pour or lightly drizzle the reserved white mixture that you had sitting in a bowl over the orange layer. Using a knife, swirl the white layer back and forth into the fudge.
Orange Creamsicle Fudge Recipe (8)
  • Refrigerate the Orange creamsicle fudge until set for about 2 hours. Then cut into squares and serve. This can also be stored in an airtight container in the fridge for a few weeks.
Orange Creamsicle Fudge Recipe (9)

Make sure to try our Orange Creamsicle Cookies! They taste just like summer!

Tips on how to make Orange Creamsicle Fudge:

  • The recipe calls for heavy cream. This recipe will not work with milk, or other substitutes. For best results we recommend using heavy cream.
  • Be sure to grease your 9 x 13 inch pan. If you don’t the fudge may stick to the pan, and the presentation won’t look as good. You could also use parchment or wax paper, and place it in the bottom of the pan.
  • This fudge doesn’t set up as well, if it is not refrigerated. It works best when there is cold applied and surrounding it. It will definitely harden quicker.

Related recipe: Looking for more fudge recipes? Try our Double Decker Peanut Butter Fudge, and our Two Ingredient Strawberry Fudge!

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Orange Creamsicle Fudge Recipe (10)


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Orange Creamsicle Fudge Recipe (11)

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Other Fudge recipes you will love:

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  • Chocolate Raspberry Fudge
  • Oreo Cookie Fudge
  • 2 Ingredient Peanut Butter Fudge
  • Peanut Butter Swirl Fudge Recipe

Orange Creamsicle Fudge Recipe (12)

Serves: 35

Orange Creamsicle Fudge Recipe

4.38 from 8 votes

This Orange Creamsicle Fudge tastes like a creamsicle ice cream bar from your childhood summer days. The perfect blend of vanilla cream and orange.

Prep Time 2 hours hrs 10 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

PrintPin

Ingredients

  • 3 cups sugar
  • ¾ cup butter
  • cup heavy cream
  • 7 ounces marshmallow creme
  • 11 ounces white chocolate chips
  • 3 teaspoons orange extract
  • 10 drops orange food coloring

Instructions

  • Grease a 9 x 13 inch glass pan.

  • In a saucepan over medium heat combine the sugar, butter, and heavy cream. Heat to the softball stage which is about 235 degrees F, stirring constantly. Then stir for about 3 minutes while boiling.

  • Remove from heat and stir in the marshmallow cream and white chips. Stir until the white chips are well blended and melted.

  • Reserve 1 cup of the mixture and set aside in another bowl.

  • Add orange extract and food coloring to the remaining mixture left in the saucepan. Stir well and pour into the greased 9 x 13 inch pan.

  • Then pour or drizzle the reserved white mixture that you set aside over the orange fudge. With a knife swirl it into the fudge back and forth.

  • Refrigerate until set, about 2 hours. Then cut into squares and serve.

  • This can be stored in the fridge in an airtight container for a few weeks.

Notes

  • Be sure to grease your 9 x 13 inch pan. If you don’t the fudge may stick to the pan, and the presentation won’t look as good. You could also use parchment or wax paper, and place it in the bottom of the pan.

Nutrition

Calories: 182 kcal · Carbohydrates: 27 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Cholesterol: 19 mg · Sodium: 45 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 191 IU · Vitamin C: 1 mg · Calcium: 22 mg · Iron: 1 mg

Equipment

  • Medium Saucepan

  • Small Mixing Bowls

  • 9 x 13 inch glass pan

Recipe Details

Course: Dessert

Cuisine: American

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Orange Creamsicle Fudge Recipe (13)

If you’re a fan of orange creamsicle recipes, you’ll love this one. This will be your new favorite fudge! With the orange flavoring and creamy fudge texture, this easy orange creamsicle fudge will definitely curb your sweet tooth this season.

Join The Discussion

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  1. Taylor says:

    Fudge is one of my favorite treats!! I love how this recipe adapts it perfectly for spring!Taylorhttp://tspoonfulofsugar.com

  2. Erin @ Miss Scrambled Egg says:

    Wow. This looks like the perfect treat for a summer day. Creamiscles were a favorite of mine growing up as well. :)

  3. Jeanette says:

    Such a creative recipe! My kids would love this. :)

  4. Krista says:

    Oh my this looks delicious! My kids are huge creamsicle fans,

  5. PAMMY OWENS says:

    i am really happy to try and make this fudge

  6. Sean says:

    I made this last night & followed the directions to a tee. I took my sugar mix up to the softball stage at almost 240 degrees using a candy thermometer. However my fudge came out gritty. Why did this happen? Could this been a result of the way I combined those ingredients? I put all the sugar, butter, & cream in a pot all together before I turned the heat on. Still tastes really good, but it's just gritty, i'm assuming because all of the sugar didn't melt. Could it be that my thermometer is not accurate?

  7. Lachelle says:

    I think that the sugar/butter/cream mixture needs to be boiled for a few minutes after it reaches the soft ball stage. I was sad that mine turned out pretty gritty also and that's the only thing that I can think that I did wrong!

  8. Roger says:

    As this recipe is presented, I'd recommend moving along and trying something else. The flavor is nice, but the texture is wrong. I gave it a couple of tries and the consistency is slightly gritty which takes away too much. I've had orange creamsicle fudge from the shops and it can be made without being gritty, so I'm going to move on and look for something new.

  9. Randi says:

    Should have read the reviews, mine ended up gritty also.

  10. Cyd says:

    We have't had a problem with this fudge. There are couple of secrets when making fudge so that it doesn't turn gritty. One is be sure you are using a pure cane sugar like C&H. Another secret is to stir while it gets to the desired temp, then stop after you reach the desired temp. So the key to smooth yet firm fudge is to first bring the mixture to a high enough concentration and then let it cool off somewhat when removing from heat before starting to stir in the other ingredients. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture. Hope this helps.

  11. Lori Brooks says:

    This fudge is gritty!! Dont use this recipie. I wish i had read comments before. I have made this with perfect results before. I used a different recipie which called for evaporated milk. I lost the one i used so went with this one. Big mistake. So disapointed.

  12. Gerri says:

    I have made this fudge every year since I first saw the recipe. Everyone who eats who eats it prefers it to regular fudge. It is so good and creamy and pretty besides. It is a big hit.

    Orange Creamsicle Fudge Recipe (14)

  13. karen bowler says:

    You don't want to stir constantly, it will disturb the crystals in the sugar and cause them to stick to the side of the pan. You should use a brush with water to rinse crystals down or keep the lid on and leave the mixture alone for the most part and let the moisture from the lid to run down and keep the sides clean.

  14. Ann Covington says:

    This is the first fudge I've ever made.It was easy and delicious.I've made it several more times and it has come out perfect.It was a hit with my family and my coworkers.I will be making it again.

    Orange Creamsicle Fudge Recipe (15)

  15. Cyd says:

    Thanks Ann for leaving us a nice comment on the Orange Creamsicle Fudge. We are so glad that you liked it. Have a great week!

  16. dorothy hampton says:

    really gritty no orange taste very dissatisfied with recipe.

  17. Jelly Bean says:

    The is the fourth time I've made this fudge. I've tried some suggestions...putting a lid on it and let the moisture drip down the sides, cooking it longer...etc. it seems no matter what I do, it comes out gritty! Makes me very sad. 😢

  18. Amber says:

    Not gritty at all, and tastes exactly like a creamsicle. Just make sure to constantly stir your incredients!

    Orange Creamsicle Fudge Recipe (16)

  19. Nisha says:

    What is marshmallow cream, can you use marshmallows instead?

  20. Cyd says:

    You can substitute with marshmallows. Here are some links with conversion amounts using marshmallows for marshmallow creme.https://www.thriftyfun.com/tf27030552.tip.htmlhttps://www.justapinch.com/recipes/dessert/candy/kraft-marshmallow-conversion-chart.html

  21. Mslolo64 says:

    I think the recipe should be clear that, not only does it need to reach soft ball temperature (235-240) while on medium heat, you need to keep it there for about 5 mins. (stirring constantly so it doesn’t scorch) Otherwise, just as with regular chocolate fudge, the sugar will not thoroughly cook, resulting in the grit you’re describing. Hope this helps!

  22. Kulsoom says:

    Couldn’t use Orange Essence as it had Alcohol (I’m a Muslim)... so I tried substituting Orange Essence with a sachet of Orange flavored KoolAid powdered drink mix.Came out fantastic and is a big hit!

    Orange Creamsicle Fudge Recipe (17)

  23. Linda Cordes says:

    It’s gritty because recipe says boil a few mins after reaching soft ball stage. If u notice all other recipes says remove when it gets to hard ball stage

  24. Regina says:

    I’ve use this recipe for years the only difference is my recipe calls for 3/4 of whipping cream but my problem is I can’t get it out of the pan without making a mess do you have any suggestions?

    Orange Creamsicle Fudge Recipe (18)

  25. Cindy Repke says:

    This would've been perfect but I think 3 Cups of sugar is way too much. I love my sweets but this turned out gritty. There was another recipe that called for 1 1/2 C. sugar so I think I'll try that next time. Love the orange flavor, would've been great if it wasn't so sugary. If you need pure cane sugar you should have included that in the recipe.

  26. Trish says:

    I’m not quite sure about this recipe. I ended up with sugar crystals that didn’t completely dissolve and the fudge is crunchy with tiny little sugar crystals throughout. I have used other recipes in the past with marshmallow cream that did not have this problem. Otherwise delicious.

    Orange Creamsicle Fudge Recipe (19)

  27. Michelle says:

    I wish I would have read all the reviews before I made this recipe. Awesome taste, absolutely terrible grainy texture (as sooo many of the reviews stated). I followed the recipe to a T and it was gritty and grainy. Made a different peanut butter chocolate fudge recipe the same day and it turned out amazing. Wish this recipe turned out because the ingredients are costly to have them wasted. When so many reviewers claim the same thing, there must be an error in either ingredients/amounts/method

  28. Michelle says:

    gritty and grainy

    Orange Creamsicle Fudge Recipe (20)

  29. Mary Fitz says:

    Is it possible to use marshmallows instead of the marshmallow cream.

  30. Momma Cyd says:

    Yes, it is possible. You will need to add a little corn syrup when using it for fudge. Here is the link with the info - https://findanyanswer.com/can-you-substitute-marshmallows-for-fluff-in-fudge

  31. Kathy says:

    I just found this recipe and am making it tonight after work. Looks devine

    Orange Creamsicle Fudge Recipe (21)

  32. Alexis says:

    I loved it but I had to figure out you need to reheat the cup of mixture your supposed to take out if it sits for a bit it starts to harden up and become solid

Orange Creamsicle Fudge Recipe (22)

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.

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Orange Creamsicle Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

How do you know when fudge is hot enough? ›

Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe. The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Can you fix fudge that didn't set? ›

It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

How do you firm up homemade fudge? ›

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Why isn't my fudge creamy? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What went wrong with my fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

Why shouldn t you stir fudge after it reaches the correct temperature? ›

After cooking, the mixture must cool before being stirred in order to make it crystallize. This cooling period is essential: this is what determines the size of sugar crystals which, remember, should be as tiny as possible.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

What happens if you stir fudge too early? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Should you stir fudge constantly? ›

Stir Constantly: Stir the fudge mixture continuously, especially during the melting process, to prevent burning and ensure even cooking. Use Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to fudge, creating a smooth texture.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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