Orange Cream Fudge

When I first told my friends I was making a blog I asked them what I should make. They all said Orange cream fudge. One even asked me to make some as soon as we got back from Christmas Break, before she knew I was starting a blog. Orange Cream Fudge is extremely good, even though it doesn’t sound that great to begin with and kinda looks like cheese. 

I made this last Christmas to give to my friends. They all were cautious about trying it but then wouldn’t share afterwards. One friend told me she would only let her mother have a little piece and would not let her have anymore. 

Traditionally fudge is made around Christmas time, but I think the fruitiness of this fudge means you can make it anytime. 

To make this you will need a candy thermometer. If you don’t have one it is okay but it makes it harder. The first time I made this I had one and it was just so much easier then trying to guess if it was ready. 

Ingredients

Ingredients

3 cups sugar

2/3 cup heavy whipping cream

¾ cup butter (1½ sticks)

7 ounce jar of marshmallow cream

1 bag of white chocolate chips about 11 ounce (my bag was 12 oz)

3 teaspoons orange extract

Red and yellow food coloring or green and pink if your using neon

I used a 9 by 9 pan, but you can use a 9 by 13 it just depends on how thick you want your fudge to be.
  

In a medium pot or sauce pan (whatever you want to call it) heat sugar, cream and butter (I cut the butter into small chucks) over medium heat. This is the part where you need a candy thermometer. You want to heat it up to 234 degrees F. If you don’t have a thermometer you can test it by dropping some of the mixture into cold water and if it makes a ball it’s ready. 

Make sure it doesn't burn

Stir the sugar, cream, and butter constantly do not let it stick and if does throw it out and start over. If the sugar turns brown throw it out and start over. I have burnt sugar multiple times learn from my mistakes if a recipe says only stir it occasionally it’s lying.  

Once it has reached the right temperature mix in marshmallow cream and white chocolate chips. Leave a little bit in the bag if it is a 12 oz bag like mine was.

Once the chips have melted take a cup of the mixture out. Add the extract to the larger mixture and food coloring if you are using regular its about 10 drops of yellow and 7 drops of red. For Neon it’s about 8 drops of green and 4 or 3 of pink. 

Pour orange colored mixture into pan. Add drops of the white mixture on top spreading them out. Then use a butter knife to drag through the two colors to make them swirl. 

Put in fridge for about 2 hours to chill.

Cut into squares and enjoy. 

   By the way its really sticky and really messy :)

Super messy, but so much fun.

Mississippi Mud Brownies

This Blog is going to be a way for me to post about recipes. The recipes will either be old favorites or something I want to try. All the recipes will be something sweet and sugary.

Mississippi Mud Brownies

This is a new recipe I wanted to try. I used a box, but if I make it again I will do it on my own. I will provide directions for both. 

The Ingredients for the box mix: 3 tablespoons of water, 1 stick of butter, 1 egg, Mississippi mud mix

The Ingredients for non-box mix: 3 tablespoons of water, 1 stick of butter, 1 egg, I fudge brownie mix (ingredients might vary depending on the box mix) 1-1½ cups of crushed Oreos (enough to fill the bottom of pan), and 1 cup of marshmallows.

Preheat the oven to 325 and melt ½ stick of butter (in a medium size microwavable bowl and microwave for 1 minute at power 40) mix in cookie mix from box or crushed Oreos. Take out about 1-2 tablespoons of the mixture.  

Spread the remaining cookie and butter mix into an 8 or 9 inch square pan. (I used a 9 in. pan). Press the cookie mix into the bottom of the pan firmly.  

This crust was so good.

Melt the second half of the butter in a medium size bowl. Mix in brownie mix, water, eggs and marshmallows. Then poor in pan and spread on top of the cookie mix. I used my hands to spread the mixture. You can use a spatula, but that doesn’t work for me.

Can you see the marshmallows?

  

Make sure the browning mixture is even spread on top of the cookie mixture then sprinkle the 1-2 tablespoons on top. 

Bake for a about 15-20 minutes for a 9 in. pan or 30-35 for a 8 in. pan.

Let cool then enjoy.