Step 1: Prepare Your Pan

Begin by preparing your 9×13-inch baking pan. Grease the pan lightly with a little butter or cooking spray, and then line it with parchment paper. This makes it easier to remove the fudge once it’s set. The parchment paper should overhang on all sides, which will help you lift the fudge out of the pan when it’s ready.

Step 2: Cook the Base Mixture

In a medium saucepan, combine the unsalted butter, heavy cream, and granulated sugar. Place the saucepan over medium heat and stir the mixture constantly until the butter has melted, and the sugar has dissolved completely. Continue to cook the mixture, stirring regularly, until it reaches 235°F on a candy thermometer. This temperature is referred to as the “softball stage” in candy making, and it’s the key to achieving the perfect consistency for your fudge. Be patient during this step, as the mixture will need to reach this specific temperature to form the ideal texture once it cools.

Step 3: Add Marshmallow Cream and White Chocolate Chips

Once the mixture has reached the right temperature, remove the saucepan from the heat. Stir in the marshmallow cream and white chocolate chips. Both ingredients will melt into the mixture, creating a rich and creamy base for your fudge. Stir until the mixture is completely smooth and all the white chocolate chips have melted.

Step 4: Divide the Mixture

Now, it’s time to separate the base mixture for the signature swirls of orange and white. Pour 1 cup of the fudge mixture into a separate bowl. To the remaining mixture in the saucepan, add 3 teaspoons of orange extract and orange food coloring. Stir well to incorporate the extract and color, creating the vibrant orange layer of the fudge.

Step 5: Layer and Swirl

Next, pour the orange-colored fudge mixture into your prepared pan, spreading it out evenly. Then, drop spoonfuls of the white fudge mixture on top of the orange fudge. Using a butter knife or a skewer, gently swirl the white fudge into the orange fudge. The goal is to create a marbled effect that looks as beautiful as it tastes. Be gentle while swirling to avoid overmixing – the marbling is part of the charm of this fudge.

Step 6: Refrigerate to Set

Place the pan in the refrigerator and let the fudge set for at least 2 hours. During this time, the fudge will firm up, allowing you to cut it into squares. If you’re in a hurry, you can also leave it at room temperature for a few hours, but the fridge works best to speed up the setting process.

Step 7: Cut and Serve

Once the fudge has set, remove it from the refrigerator. Use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board. Using a sharp knife, cut the fudge into squares or rectangles. Serve immediately or store in an airtight container.