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Orange Creamsicle Fudge
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Orange Creamsicle Fudge

This dreamy, creamy, citrus-packed Orange Creamsicle Fudge is like summer in a bite! With layers of sweet orange and vanilla, it melts in your mouth and tastes just like the classic frozen treat. This no-bake dessert is perfect for parties, holidays, or whenever you’re craving a nostalgic bite of sunshine.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings 36 small squares
Calories 120kcal
Cost $8-$10

Ingredients

  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup marshmallow creme
  • 2 tsp orange extract
  • Zest of 1 orange optional, for extra zing
  • Orange gel food coloring a few drops, optional
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Prepare the Pan: Line an 8×8 baking pan with parchment paper, leaving some overhang to lift the fudge out easily later.
  • Melt the Base: In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the mixture is fully melted and smooth.
  • Add Marshmallow Creme & Divide: Stir in the marshmallow creme and pinch of salt until combined. Quickly divide the mixture into two bowls.
  • In one bowl, stir in orange extract and a few drops of orange food coloring (and orange zest if using) to create the orange layer.
  • In the second bowl, stir in vanilla extract for the vanilla cream layer.
  • Pour the orange mixture into the prepared pan and spread it evenly.
  • Gently spoon the vanilla mixture on top and spread it smoothly. You can swirl the layers lightly for a marbled look or leave them distinct.
  • Chill to Set: Refrigerate the fudge for at least 2 hours or until completely set.
  • Slice & Serve: Use the parchment to lift the fudge from the pan. Cut into 1-inch squares and enjoy!

Notes

  • Use Gel Food Coloring: It gives a vibrant hue without thinning the fudge mixture.
  • Don’t Overheat: Melt the chocolate gently over low heat to avoid seizing or burning.
  • Work Quickly: The fudge sets fast once off the heat—have your layers ready to go.
  • Let It Fully Set: Be patient and refrigerate for a full 2 hours before slicing for clean edges.