I am starting off with something simple I tried and got the idea from someone else's pin. So of course I got the basic recipe from somewhere on the internet, but I tweaked it for my family's tastes and I was pleasantly surprised. My child will pretty much anything if it's blue color....so that got me thinking instead of orange creamsicle fudge, I'd go with blue, orange flavored creamsicle fudge.
Off to the store I went, with my list in hand and determination of success on my mind. As I stood there in the spice aisle looking at extract flavors (who know they had so many), I zeroed in on Raspberry and was sold immediately! As I was checking out, not paying attention to the angry cashier waiting for me to pay, I started thinking that you could make white fudge with any type flavor extract. I think Root Beer Cream fudge might be my next adventure.
Here is my take on Creamsicle Fudge:
Ingredients:
- 6 oz (1.5 sticks) butter
- 2 cups granulated sugar
- 3/4 cup heavy cream
- 1 package (12 oz) white chocolate chips
- 1 jar (7 oz) marshmallow cream (or fluff)
- 1 tablespoon raspberry extract
- blue food coloring
Steps to Wonderfulness:
1. Attempt to find a 9x13 pan in your cluttered cabinets (this may have been the hardest part for me). This next part is important (trust me I learned my lesson), line it with aluminum foil and spray the foil with nonstick cooking spray. If you decide that your pan is non-stick and just coat it spray you may not be able to get it out so easily in the end.
2. Now before you actually start the whole cooking process measure out all your ingredients. The recipe moves fast, and if you don't have it all pre measured then you might accidentally over pour something. I may or may not be guilt of this.
3. Locate a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Make sure your getting all the extra from the sides constantly or it will burn.
4. Now turn up the heat so the mixture starts to boil, and once it starts boiling, "insert a candy thermometer. Cook the candy until it reaches 240 degrees F on the thermometer, which should take about 4-5 minutes."-as stated on the website. Yea.....I don't own a candy thermometer, so I just gave it a good 4 minutes, I am pretty sure you can tell when it's ready.
5. Remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth. I simply just turned off the heat, fought with the fluff till it was in the pan, and generously sprinkled in the white chocolate, then stirred like a mad woman trying to get it mixed together.
6. Working quickly (that's why I was stirring like a mad woman...you'll see what I mean in just a second), pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the raspberry extract and blue food coloring, stirring until it is a smooth, even color. I repeat again, do this quickly if not your fudge will start set and it will not turn out smooth at all!
7. Pour the Blue fudge into the pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create blue-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired. Yea, I certainly didn't do that for fear I'd screw it up.
8. Now this is the final and most important part.....Let the fudge set for 2 hours at room temperature OR take the fast route, and let it set in the frige for an 1 hour. After you have tested your patients and waited the correct amount of time, pull it out and give it a try. You can store it in an airtight container in the frige for up to a week, and bring it to room temperature to serve.
Delightful, right? I hope yours turns out well.
Happy Cooking,
Morgan
