I make this creamsicle fudge when I want something sweet, creamy, and a little nostalgic. The combination of smooth white chocolate and bright orange flavor reminds me of classic creamsicle treats, but in a rich, melt-in-my-mouth fudge form.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
32 ounces white chocolate baking bars (8 4-ounce bars)
28 ounces sweetened condensed milk (two 14-ounce cans)
8 tablespoons butter, cut into pats
4 teaspoons orange extract
6 drops orange gel food coloring (or a mix of yellow and red)
Directions
I start by lining an 8x8-inch pan with foil and lightly spraying it with nonstick spray to make removal easy later.
In a medium bowl, I combine the white chocolate, sweetened condensed milk, and butter. I microwave the mixture on high for 1 minute, then stir it well. I continue microwaving in 30-second intervals, stirring each time, until everything is melted and smooth.
Once the mixture is creamy, I stir in the orange extract and taste to adjust if needed.
I transfer about 2 cups of the mixture into a separate bowl and set it aside to keep it white.
Then I add the orange food coloring to the remaining mixture and stir until the color is evenly distributed.
I pour the orange mixture into the prepared pan and spread it evenly.
Next, I drop spoonfuls of the reserved white mixture over the orange layer. Using a knife or skewer, I gently swirl the two together to create a marbled effect.
I tap the pan lightly on the counter to release any air bubbles and smooth the surface.
Finally, I refrigerate the fudge uncovered for 4 to 5 hours, until it is fully set. Once firm, I lift it out, remove the foil, and cut it into squares.
Servings and timing
This recipe makes 16 servings.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 4 hours 20 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes switch things up by using lemon or lime extract instead of orange for a different citrus flavor. For a more vibrant look, I like to layer the colors instead of swirling them. I also occasionally add a bit of vanilla extract to the white portion to enhance the creamy flavor. If I want a slightly firmer texture, I reduce the condensed milk just a little.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator, where it stays fresh for up to one week. If I need to stack pieces, I place parchment paper between the layers. I don’t usually reheat fudge, but if it becomes too firm, I let it sit at room temperature for a few minutes before serving.
FAQs
How do I know when the fudge is fully set?
I check that the fudge feels firm to the touch and holds its shape when cut. It usually takes about 4 to 5 hours in the refrigerator.
Can I use chocolate chips instead of baking bars?
I can use white chocolate chips, but I find that baking bars melt more smoothly and give a creamier texture.
What if I don’t have orange extract?
I sometimes substitute with fresh orange zest, though the flavor will be lighter and less concentrated.
Can I freeze this fudge?
Yes, I wrap it tightly and freeze it for up to 2 months. I thaw it in the refrigerator before serving.
How do I get clean cuts when slicing the fudge?
I use a sharp knife and wipe it clean between cuts to keep the edges neat and smooth.
Conclusion
I find this creamsicle fudge to be one of the easiest and most satisfying treats to make. The creamy texture combined with the bright citrus flavor creates a dessert that feels both comforting and refreshing. Whether I prepare it for holidays, gatherings, or just a personal treat, it always turns out delicious and visually appealing.
📖 Recipe:
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Creamsicle Fudge
- Total Time: 4 hours 20 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This creamsicle fudge is a rich, creamy no-bake dessert with swirls of white chocolate and bright orange flavor, reminiscent of classic creamsicle treats.
Ingredients
32 ounces white chocolate baking bars (8 4-ounce bars)
28 ounces sweetened condensed milk (two 14-ounce cans)
8 tablespoons butter, cut into pats
4 teaspoons orange extract
6 drops orange gel food coloring (or a mix of yellow and red)
Instructions
- Line an 8x8-inch pan with foil and lightly spray with nonstick spray.
- In a medium bowl, combine white chocolate, sweetened condensed milk, and butter.
- Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring each time, until melted and smooth.
- Stir in orange extract and adjust flavor if needed.
- Transfer about 2 cups of the mixture to a separate bowl and set aside.
- Add orange food coloring to the remaining mixture and stir until evenly colored.
- Pour the orange mixture into the prepared pan and spread evenly.
- Drop spoonfuls of the reserved white mixture over the top and swirl gently with a knife or skewer.
- Tap the pan lightly to release air bubbles and smooth the surface.
- Refrigerate uncovered for 4 to 5 hours until fully set.
- Lift out, remove foil, and cut into squares.
Notes
Substitute lemon or lime extract for a different citrus flavor.
Add vanilla extract to the white portion for extra creaminess.
For firmer fudge, slightly reduce the condensed milk.
Store in an airtight container in the refrigerator for up to 1 week.
Place parchment between layers if stacking pieces.
Let sit at room temperature briefly before serving if too firm.
Freeze for up to 2 months and thaw in the refrigerator.
Use a sharp knife and wipe between cuts for clean slices.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg
