Step 1

Grease a 9 x 13 inch glass pan.

Step 2

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.

Step 3

Remove from heat and stir in the marshmallow cream and white chips. Stir until the white chips are well blended and melted.

Step 4

Reserve 1 cup of the mixture and set aside in another bowl.

Step 5

Add orange extract and food coloring to the remaining mixture left in the saucepan. Stir well and pour into the greased 9x13 inch pan.

Step 6

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.

Step 7

Refrigerate until set, about 2 hours. Then cut into squares and serve.