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You are going to love this easy and delicious Orange Creamsicle Fudge. There is no better flavor in the world than orange creamsicle.

We love the sweet combination of vanilla and orange and it’s delicious in a fudge! One bite of this fudge, and you’ll be making it over and over.

There’s nothing better than creamy orange fudge! We also love how the swirl of color breaks up the white color in this easy recipe. While this has an orange color with an orange flavor, you can use different color with different flavors as well!

Ingredients needed to make Orange Creamsicle Fudge.

Recipe Ingredient Notes

To make Orange Creamsicle Fudge, you will need the following ingredients:

Sugar
Butter
Heavy Cream
Marshmallow Creme
White Chocolate Chips
Orange Extract
Orange Food Coloring

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A large pot on the stovetop with a sugar mixture in it with a wooden spoon and a candy thermometer attached to the side.

A large pot on the stove top with sugar and sticks of butter in it.

How to make Orange Creamsicle Fudge

Grease a 9 x 13 inch glass pan.
In a saucepan over medium heat combine the sugar, butter, and heavy cream. Heat to the softball stage which is about 235 degrees℉, stirring constantly. Then stir for about 3 minutes while boiling.
Remove from heat and stir in the marshmallow cream and white chips. Stir until the white chips are well blended and melted.
Reserve 1 cup of the mixture and set aside in another bowl.
Add orange extract and food coloring to the remaining mixture left in the saucepan. Stir well and pour into the greased 9×13 inch pan.
Then pour or drizzle the reserved white mixture that you set aside over the orange fudge. With a knife swirl it into the fudge back and forth.
Refrigerate until set, about 2 hours. Then cut into squares and serve.

Large pot with a wooden spoon mixing orange fudge batter.

Orange Creamsicle Fudge poured into a 9x13 dish.

Storing and Other Tips

Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks.

The recipe calls for heavy cream. This recipe will not work with milk, or other substitutes. For best results we recommend using heavy cream.

Be sure to grease your 9 x 13 inch pan. If you don’t the fudge may stick to the pan, and the presentation won’t look as good. You could also use parchment or wax paper, and place it in the bottom of the pan.

This fudge doesn’t set up as well, if it is not refrigerated. It works best when there is cold applied and surrounding it. It will definitely harden quicker.

Enjoy More Delicious Fudge Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

Orange Creamsicle Fudge

4.65 from 14 votes

This Orange Creamsicle Fudge tastes like a creamsicle bar from your childhood summer days. The perfect blend of vanilla cream and orange.

35 pieces

Prep Time 2 10

Cook Time 10

Total Time 2 20

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Ingredients

Equipment

Instructions

Grease a 9 x 13 inch glass pan.
In a saucepan over medium heat combine the sugar, butter, and heavy cream. Heat to the softball stage which is about 235 degrees℉, stirring constantly. Then stir for about 3 minutes while boiling.
Remove from heat and stir in the marshmallow cream and white chips. Stir until the white chips are well blended and melted.
Reserve 1 cup of the mixture and set aside in another bowl.
Add orange extract and food coloring to the remaining mixture left in the saucepan. Stir well and pour into the greased 9×13 inch pan.
Then pour or drizzle the reserved white mixture that you set aside over the orange fudge. With a knife swirl it into the fudge back and forth.
Refrigerate until set, about 2 hours. Then cut into squares and serve.

Notes

Nutrition

Calories: 182 kcal · Carbohydrates: 27 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Cholesterol: 19 mg · Sodium: 45 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 191 IU · Vitamin C: 1 mg · Calcium: 22 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Taylor says:

Fudge is one of my favorite treats!! I love how this recipe adapts it perfectly for spring!
Taylor
http://tspoonfulofsugar.com

Erin @ Miss Scrambled Egg says:

Wow. This looks like the perfect treat for a summer day. Creamiscles were a favorite of mine growing up as well. 🙂

Jeanette says:

Such a creative recipe! My kids would love this. 🙂

Krista says:

Oh my this looks delicious! My kids are huge creamsicle fans,

PAMMY OWENS says:

i am really happy to try and make this fudge

Sean says:

I made this last night & followed the directions to a tee. I took my sugar mix up to the softball stage at almost 240 degrees using a candy thermometer. However my fudge came out gritty. Why did this happen? Could this been a result of the way I combined those ingredients? I put all the sugar, butter, & cream in a pot all together before I turned the heat on. Still tastes really good, but it’s just gritty, i’m assuming because all of the sugar didn’t melt. Could it be that my thermometer is not accurate?

Lachelle says:

I think that the sugar/butter/cream mixture needs to be boiled for a few minutes after it reaches the soft ball stage. I was sad that mine turned out pretty gritty also and that’s the only thing that I can think that I did wrong!

Roger says:

As this recipe is presented, I’d recommend moving along and trying something else. The flavor is nice, but the texture is wrong. I gave it a couple of tries and the consistency is slightly gritty which takes away too much. I’ve had orange creamsicle fudge from the shops and it can be made without being gritty, so I’m going to move on and look for something new.

Randi says:

Should have read the reviews, mine ended up gritty also.

Cyd says:

We have’t had a problem with this fudge. There are couple of secrets when making fudge so that it doesn’t turn gritty. One is be sure you are using a pure cane sugar like C&H. Another secret is to stir while it gets to the desired temp, then stop after you reach the desired temp. So the key to smooth yet firm fudge is to first bring the mixture to a high enough concentration and then let it cool off somewhat when removing from heat before starting to stir in the other ingredients. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture. Hope this helps.

Lori Brooks says:

This fudge is gritty!! Dont use this recipie. I wish i had read comments before. I have made this with perfect results before. I used a different recipie which called for evaporated milk. I lost the one i used so went with this one. Big mistake. So disapointed.

Gerri says:

I have made this fudge every year since I first saw the recipe. Everyone who eats who eats it prefers it to regular fudge. It is so good and creamy and pretty besides. It is a big hit.

karen bowler says:

You don’t want to stir constantly, it will disturb the crystals in the sugar and cause them to stick to the side of the pan. You should use a brush with water to rinse crystals down or keep the lid on and leave the mixture alone for the most part and let the moisture from the lid to run down and keep the sides clean.

Ann Covington says:

This is the first fudge I’ve ever made.It was easy and delicious.I’ve made it several more times and it has come out perfect.It was a hit with my family and my coworkers.I will be making it again.

Cyd says:

Thanks Ann for leaving us a nice comment on the Orange Creamsicle Fudge. We are so glad that you liked it. Have a great week!

dorothy hampton says:

really gritty no orange taste very dissatisfied with recipe.

Jelly Bean says:

The is the fourth time I’ve made this fudge. I’ve tried some suggestions…putting a lid on it and let the moisture drip down the sides, cooking it longer…etc. it seems no matter what I do, it comes out gritty! Makes me very sad. 😢

Amber says:

Not gritty at all, and tastes exactly like a creamsicle. Just make sure to constantly stir your incredients!

Nisha says:

What is marshmallow cream, can you use marshmallows instead?

Cyd says:

You can substitute with marshmallows. Here are some links with conversion amounts using marshmallows for marshmallow creme.
https://www.thriftyfun.com/tf27030552.tip.html
https://www.justapinch.com/recipes/dessert/candy/kraft-marshmallow-conversion-chart.html

Mslolo64 says:

I think the recipe should be clear that, not only does it need to reach soft ball temperature (235-240) while on medium heat, you need to keep it there for about 5 mins. (stirring constantly so it doesn’t scorch) Otherwise, just as with regular chocolate fudge, the sugar will not thoroughly cook, resulting in the grit you’re describing. Hope this helps!

Kulsoom says:

Couldn’t use Orange Essence as it had Alcohol (I’m a Muslim)… so I tried substituting Orange Essence with a sachet of Orange flavored KoolAid powdered drink mix.
Came out fantastic and is a big hit!

Linda Cordes says:

It’s gritty because recipe says boil a few mins after reaching soft ball stage. If u notice all other recipes says remove when it gets to hard ball stage

Regina says:

I’ve use this recipe for years the only difference is my recipe calls for 3/4 of whipping cream but my problem is I can’t get it out of the pan without making a mess do you have any suggestions?

Cindy Repke says:

This would’ve been perfect but I think 3 Cups of sugar is way too much. I love my sweets but this turned out gritty. There was another recipe that called for 1 1/2 C. sugar so I think I’ll try that next time. Love the orange flavor, would’ve been great if it wasn’t so sugary. If you need pure cane sugar you should have included that in the recipe.

Trish says:

I’m not quite sure about this recipe. I ended up with sugar crystals that didn’t completely dissolve and the fudge is crunchy with tiny little sugar crystals throughout. I have used other recipes in the past with marshmallow cream that did not have this problem. Otherwise delicious.

Michelle says:

I wish I would have read all the reviews before I made this recipe. Awesome taste, absolutely terrible grainy texture (as sooo many of the reviews stated). I followed the recipe to a T and it was gritty and grainy. Made a different peanut butter chocolate fudge recipe the same day and it turned out amazing. Wish this recipe turned out because the ingredients are costly to have them wasted. When so many reviewers claim the same thing, there must be an error in either ingredients/amounts/method

Michelle says:

gritty and grainy

Mary Fitz says:

Is it possible to use marshmallows instead of the marshmallow cream.

Momma Cyd says:

Yes, it is possible. You will need to add a little corn syrup when using it for fudge. Here is the link with the info – https://findanyanswer.com/can-you-substitute-marshmallows-for-fluff-in-fudge

Kathy says:

I just found this recipe and am making it tonight after work. Looks devine

Alexis says:

I loved it but I had to figure out you need to reheat the cup of mixture your supposed to take out if it sits for a bit it starts to harden up and become solid

Join The Discussion

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Taylor says:

Fudge is one of my favorite treats!! I love how this recipe adapts it perfectly for spring!
Taylor
http://tspoonfulofsugar.com
Erin @ Miss Scrambled Egg says:

Wow. This looks like the perfect treat for a summer day. Creamiscles were a favorite of mine growing up as well. 🙂
Jeanette says:

Such a creative recipe! My kids would love this. 🙂
Krista says:

Oh my this looks delicious! My kids are huge creamsicle fans,
PAMMY OWENS says:

i am really happy to try and make this fudge
Sean says:

I made this last night & followed the directions to a tee. I took my sugar mix up to the softball stage at almost 240 degrees using a candy thermometer. However my fudge came out gritty. Why did this happen? Could this been a result of the way I combined those ingredients? I put all the sugar, butter, & cream in a pot all together before I turned the heat on. Still tastes really good, but it’s just gritty, i’m assuming because all of the sugar didn’t melt. Could it be that my thermometer is not accurate?
Lachelle says:

I think that the sugar/butter/cream mixture needs to be boiled for a few minutes after it reaches the soft ball stage. I was sad that mine turned out pretty gritty also and that’s the only thing that I can think that I did wrong!
Roger says:

As this recipe is presented, I’d recommend moving along and trying something else. The flavor is nice, but the texture is wrong. I gave it a couple of tries and the consistency is slightly gritty which takes away too much. I’ve had orange creamsicle fudge from the shops and it can be made without being gritty, so I’m going to move on and look for something new.
Randi says:

Should have read the reviews, mine ended up gritty also.
Cyd says:

We have’t had a problem with this fudge. There are couple of secrets when making fudge so that it doesn’t turn gritty. One is be sure you are using a pure cane sugar like C&H. Another secret is to stir while it gets to the desired temp, then stop after you reach the desired temp. So the key to smooth yet firm fudge is to first bring the mixture to a high enough concentration and then let it cool off somewhat when removing from heat before starting to stir in the other ingredients. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture. Hope this helps.
Lori Brooks says:

This fudge is gritty!! Dont use this recipie. I wish i had read comments before. I have made this with perfect results before. I used a different recipie which called for evaporated milk. I lost the one i used so went with this one. Big mistake. So disapointed.
Gerri says:

I have made this fudge every year since I first saw the recipe. Everyone who eats who eats it prefers it to regular fudge. It is so good and creamy and pretty besides. It is a big hit.
karen bowler says:

You don’t want to stir constantly, it will disturb the crystals in the sugar and cause them to stick to the side of the pan. You should use a brush with water to rinse crystals down or keep the lid on and leave the mixture alone for the most part and let the moisture from the lid to run down and keep the sides clean.
Ann Covington says:

This is the first fudge I’ve ever made.It was easy and delicious.I’ve made it several more times and it has come out perfect.It was a hit with my family and my coworkers.I will be making it again.
Cyd says:

Thanks Ann for leaving us a nice comment on the Orange Creamsicle Fudge. We are so glad that you liked it. Have a great week!
dorothy hampton says:

really gritty no orange taste very dissatisfied with recipe.
Jelly Bean says:

The is the fourth time I’ve made this fudge. I’ve tried some suggestions…putting a lid on it and let the moisture drip down the sides, cooking it longer…etc. it seems no matter what I do, it comes out gritty! Makes me very sad. 😢
Amber says:

Not gritty at all, and tastes exactly like a creamsicle. Just make sure to constantly stir your incredients!
Nisha says:

What is marshmallow cream, can you use marshmallows instead?
Cyd says:

You can substitute with marshmallows. Here are some links with conversion amounts using marshmallows for marshmallow creme.
https://www.thriftyfun.com/tf27030552.tip.html
https://www.justapinch.com/recipes/dessert/candy/kraft-marshmallow-conversion-chart.html
Mslolo64 says:

I think the recipe should be clear that, not only does it need to reach soft ball temperature (235-240) while on medium heat, you need to keep it there for about 5 mins. (stirring constantly so it doesn’t scorch) Otherwise, just as with regular chocolate fudge, the sugar will not thoroughly cook, resulting in the grit you’re describing. Hope this helps!
Kulsoom says:

Couldn’t use Orange Essence as it had Alcohol (I’m a Muslim)… so I tried substituting Orange Essence with a sachet of Orange flavored KoolAid powdered drink mix.
Came out fantastic and is a big hit!
Linda Cordes says:

It’s gritty because recipe says boil a few mins after reaching soft ball stage. If u notice all other recipes says remove when it gets to hard ball stage
Regina says:

I’ve use this recipe for years the only difference is my recipe calls for 3/4 of whipping cream but my problem is I can’t get it out of the pan without making a mess do you have any suggestions?
Cindy Repke says:

This would’ve been perfect but I think 3 Cups of sugar is way too much. I love my sweets but this turned out gritty. There was another recipe that called for 1 1/2 C. sugar so I think I’ll try that next time. Love the orange flavor, would’ve been great if it wasn’t so sugary. If you need pure cane sugar you should have included that in the recipe.
Trish says:

I’m not quite sure about this recipe. I ended up with sugar crystals that didn’t completely dissolve and the fudge is crunchy with tiny little sugar crystals throughout. I have used other recipes in the past with marshmallow cream that did not have this problem. Otherwise delicious.
Michelle says:

I wish I would have read all the reviews before I made this recipe. Awesome taste, absolutely terrible grainy texture (as sooo many of the reviews stated). I followed the recipe to a T and it was gritty and grainy. Made a different peanut butter chocolate fudge recipe the same day and it turned out amazing. Wish this recipe turned out because the ingredients are costly to have them wasted. When so many reviewers claim the same thing, there must be an error in either ingredients/amounts/method
Michelle says:

gritty and grainy
Mary Fitz says:

Is it possible to use marshmallows instead of the marshmallow cream.
Momma Cyd says:

Yes, it is possible. You will need to add a little corn syrup when using it for fudge. Here is the link with the info – https://findanyanswer.com/can-you-substitute-marshmallows-for-fluff-in-fudge
Kathy says:

I just found this recipe and am making it tonight after work. Looks devine
Alexis says:

I loved it but I had to figure out you need to reheat the cup of mixture your supposed to take out if it sits for a bit it starts to harden up and become solid