Orange Cream Fudge

Last year around Christmas, I made a lot of fudge, because I like fudge and also because a couple of batches didn't turn out right. You see, I started off using the recipe off of the can of evaporated milk because I thought that was the one my mom used. I guess this recipe might work for some people, but every time I tried it my fudge ended up overcooked and dry. It tasted like fudge but it wasn't a very fudge consistency. After a few failed attempts I finally asked her what I might be doing it wrong. I was doing everything wrong, you see I was using the wrong recipe. She uses the recipe on the back of the marshmallow cream. Once I used the correct recipe it worked great every time. This recipe is amazing and I discovered it was even more amazing and very versatile when my husband got the recipe for an orange cream fudge from his aunt.  The orange cream fudge basically uses the marshmallow cream fudge recipe but switches the bakers chocolate for white chocolate chips and uses orange extract instead of vanilla extract.

Orange Cream Fudge

• 3 cups sugar
• 3/4 cup butter
• 5 oz (about 2/3 cup) evaporated milk
• 1 bag white chocolate chips (10-12 oz depending on brand)
• 1 7oz jar marshmallow cream
• 1 tablespoon orange extract
• yellow and red food coloring

Place sugar, butter, and evaporated milk in a large saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reachers 234F (soft ball stage), stirring constantly to prevent scorching. Remove from heat. Add in remaining ingredients. Mix well. Immediately pour fudge into a 9x9 pan (you can line it with foil before hand if you like, but I never do.) Spread fudge to form an even layer.  Let stand at room temperature 4 hours or until completely cooled. Cut into 1 inch squares. Store in a tightly covered container at room temperature.