Orange Creamsicle Fudge

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.

I strongly believe there is no better flavor in the world, than orange creamsicle. It don’t care what it is, it is delicious.

I even like orange cream popsicles, and I am not one for biting ice cream.

Orange cream is just my thing I guess. Also my very large weakness. Any diet I am on goes out the window if orange cream gets put in front of me.

the story behind Orange Creamsicle fudge

Orange creamsicle is the taste of my childhood. Even to this day, when I taste something that is orange creamsicle flavored, it’s like I have a flashback to my childhood.

While growing up, we loved playing outside in the summer with our friends and neighbors.  Then out of nowhere you would hear the sound of the ice cream man making his rounds through the neighborhood.

Nowadays, I find the ice cream truck to be terrifying, but back when life was more simple and less scary, the ice cream truck music, was the best sound.

I remember looking for it, and checking up and down my street to see if it was coming.

Every time it came, I would always order the same thing, the orange creamsicle bars. I don’t know what it is about the taste of the fake orange, and the creamy vanilla, but it tastes so good.

We loved buying those orange creamsicle ice cream bars.

To this day, I still dream about them. I have yet to find orange creamsicle bars that taste as good, so I decided I’d make my second favorite food, next to ice cream: fudge.

You will love this smooth and creamy Orange Creamsicle fudge.

And while you indulge on this fudge, a lot of childhood memories will come flooding back of those long carefree summer days enjoying that ice cream bar.

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 9×13″ 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.

watch how to make our No-bake reeses fudge here:

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Watch how to make another one of our favorite fudge recipes, No Bake Reese’s Fudge, here:

looking for more fudge recipes?

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Serves: 35

Orange Creamsicle Fudge

You will love this creamy and smooth orange creamsicle fudge. It will bring back those childhood memories of the ice cream man making the rounds through the neighborhood!

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup heavy cream
  • 7 ounces marshmallow cream
  • 11 ounces white chocolate chips
  • 3 teaspoons orange extract
  • 10 drops orange food coloring (more if you want it a darker shade)

Instructions

  1. Grease a 9 x 13 inch glass pan.
  2. 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.
  3. Remove from heat and stir in the marshmallow cream and white chips. Stir until the white chips are well blended and melted.
  4. Reserve 1 cup of the mixture and set aside in another bowl.
  5. 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.
  6. 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.
  7. Refrigerate until set, about 2 hours. Then cut into squares and serve.
  8. This can be stored in the fridge in an airtight container for a few weeks.

Tags

Cuisines
American
Courses
Dessert
Snack
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
600
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Comment on this Recipe

15 Responses to “Orange Creamsicle Fudge”

  1. 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?
    • Lori Brooks
      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.
  2. 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.
    • 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.
  3. karen bowler
    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.

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