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Creamsicle Fudge

Creamsicle Fudge is one of our favorite treats for the holidays. A nostalgic flavor that everyone loves and makes a fantastic homemade gift for any occasion. 

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I’ve been on quite a fudge kick this holiday season getting ready to make candy baskets for our family and neighbors. I think the Cashew Fudge is going to be a new favorite this year along with a this Creamsicle Fudge. If you are a fan of the orange cream sodas or creamsicle ice cream bars, this fudge will be your new favorite too. 

Creamsicle Fudge on a plate with text overlay

Ingredients for Creamsicle Fudge:

Ingredients for Creamsicle Fudge

  • Sugar
  • Evaporated Milk
  • Butter
  • White Chocolate Chips
  • Marshmallow Creme
  • Orange extract
  • Orange Food Coloring

Squares of orange cream marble fudge stacked on a plate with blue and white check napkin

How to Make Creamsicle Fudge:

  • Gather ingredients, open the Marshmallow creme and set a small bowl aside.

saucepan with sugar, butter and evaporated milk for making fudge

  • Add sugar, evaporated milk and butter to a heavy saucepan. 

Making fudge in a pan with a wood spoon - mixture is boiling

  • Cook over medium heat bring mixture to a boil for four minutes. 

pan of hot fudge mixture with white chocolate chips

  • Remove from heat, quickly add white chocolate chips.
  • Add marshmallow creme. 

Vanilla Fudge mixture in a pan with wood spoon submerged

  • Mix well. 

Small bowl of vanilla fudge with orange extract and orange food coloring

  • Remove one cup of fudge to the small bowl that was set aside. 
  • Mix in orange extract and food coloring.

small bowl of orange fudge with a spoon

  • Mix well. 

Pan of vanilla fudge with orange fudge drizzled over it

  • Pour white chocolate fudge into the prepared baking dish and smooth evenly. 
  • Drizzle about 2/3  of the orange fudge over the white chocolate fudge. 

Marbled Orange Cream Fudge in a pan

  • Swirl with a knife or spatula. 

Dollops of orange fudge or marbled fudge in a lined pan

  • Dollop remaining orange fudge over the pan.

Creamsicle marbled fudge in a parchment lined pan, overhead view

  • Swirl to mix well.
  • Refrigerate 2 hours or until completely set. 

Creamsicle Fudge cut into squares on a gray cutting board

  • Remove from pan to a cutting board. Trim edges and cut into 1 inch squares. 


Fudge can be stored in an airtight container or ziploc bag at room temperature for about 2 weeks. Refrigerate up to 4 weeks.

Plate of creamsicle fudge

Easy Fudge Recipes

stack of orange cream marble fudge on a white plate

Fudge doesn’t have to be complicated or intimidating. This easy recipe doesn’t require a candy thermometer or difficult ingredients. It turns out creamy and delicious every single time. My mother in law made this many years ago after finding it in a Taste of Home book or magazine and I’ve been making it ever since. It’s basically a no-fail recipe. 

I also love that fudge can be made well in advance and keeps well in the refrigerator. I make goodie baskets for family and friends for the holidays and this orange cream fudge is always a favorite. 

creamsicle fudge overhead view on a plate




Yield: 32 servings

Creamsicle Fudge

Creamsicle Fudge closeup of stack of slices on plate

Creamsicle Fudge is one of our favorite treats for the holidays. A nostalgic candy that makes a great homemade gift.

Recipe from Taste of Home Magazine.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 1/2 cup butter, cubed
  • 1 package 12 oz white chocolate chips
  • 1 jar 7 oz marshmallow creme
  • 3 teaspoons orange extract
  • 10- 12 drops orange food coloring


  1. Gather all of the ingredients. Open the marshmallow creme and set a small bowl aside to mix the orange fudge.
  2. Place sugar, butter and evaporated milk into a heavy bottom saucepan.
  3. Cook over low heat, stirring until sugar is dissolved. Bring the mixture to a boil and cook for 4 minutes, stirring occasionally .
  4. Remove from heat and stir in white chocolate chips and marshmallow creme.
  5. Stir until mixture in completely combined.
  6. Pour one cup of fudge into the reserved bowl.
  7. Pour remaining fudge into the prepared pan and smooth evenly.
  8. Add orange extract and food coloring to the small bowl of fudge and stir until well combined and no white steaks remain.
  9. Drizzle about 2/3 of orange mixture over fudge.
  10. Swirl deep into the fudge with a knife or spatula.
  11. Dollop remaining orange fudge over pan of fudge and swirl.
  12. Refrigerate for at least 2 hours or overnight.
  13. Remove from baking dish to a cutting board and cut into 1 inch pieces.


Store fudge in an airtight container or ziploc bag at room temperature for about 2 weeks or refrigerate for about 4 weeks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 196Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 44mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 2g

Nutritional calculations are estimated and may not be accurate.

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  1. About the creamsicle fudge, I have never had this but I find it intrigueing. I have a coupke questions: Can you use orange juice instead of the orange extract? And can you omit the food coloring?

      1. I made this and let it sat over night in the fridge, when I went to cut it, it was sticky and not hard like it should be.

        1. Hi Tammy,
          I would guess it didn’t cook quite long enough. If you try it again, I would bring it to a full rolling boil and boil for 4 minutes. I hope that helps.

          ~ Milisa

  2. You don’t say what size pan; it looks like 8×8. Also, how exactly to prepare pan? Is it just parchment paper, or do you butter it as well? Thanks

    1. Hi Jeanne,
      I didn’t butter the parchment paper and I have used both 8 x 8 and 9 x 9 pans to make this, it’s just slightly thinner with the 9 x 9. I hope that helps.


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