Creamsicle Fudge

 If there’s one thing that reminds me of childhood summers, it’s those orange creamsicle popsicles from the neighborhood ice cream cart. This orange creamsicle fudge takes that same nostalgic flavor — that sweet, citrusy orange paired with creamy vanilla — and turns it into a soft, bite-sized treat that doesn’t melt in your hand. It’s creamy, cheerful, and just the right amount of sweet.

I usually make a batch of this fudge when the weather starts warming up and the fridge is already packed with drinks and watermelon slices. It’s a fun little treat to keep in the back corner of the fridge and sneak a square (or two) when you need a pick-me-up.

What You’ll Need (And A Few Notes From My Kitchen)

Here’s what you’ll be using, along with a few real-life tips to help you get it just right:

• Evaporated Milk: This is not the same as condensed milk! It’s unsweetened, and I find it works beautifully in fudge because it holds up well over heat. I’ve also tried heavy cream in a pinch — it works, but the texture is just a bit silkier with evaporated milk.

• White Chocolate Chips: I usually grab the store-brand white chocolate chips, and they melt just fine. If you’ve got the fancy kind with real cocoa butter, even better — the flavor is a little richer.

• Orange Extract: Don’t skip this one! It’s what gives the fudge that creamsicle flavor. I tried zesting a fresh orange once when I was out of extract — it adds a natural flavor, but not as bold or punchy. Orange juice won’t do the trick here.

• Food Coloring (Optional): I add a couple of drops of orange gel coloring just for that classic look. Totally optional, but it’s what makes people instantly say, “Ooh, creamsicle!”

So, What Does It Taste Like?

Imagine taking a soft bite of vanilla fudge and getting a gentle wave of orange soda in the background — not sour, just lightly citrusy. That’s exactly what this fudge delivers. It’s not overly strong or artificial-tasting, just soft, creamy, and sweet enough to satisfy that dessert craving. My nieces love this stuff, and it’s always the first thing to disappear during our family potlucks.

No Candy Thermometer? No Problem.

Honestly, I don’t always pull out the thermometer either — especially when I’m in a hurry or making a small batch.

Here’s what I do instead (and it works great):

1. Boil the mixture like the recipe says.

2. While that’s going, keep a small bowl of ice water and a metal spoon nearby.

3. After a few minutes of bubbling, dip the spoon into the hot fudge mixture.

4. Then quickly dip that spoon into the ice water and touch the fudge with your fingers. If it rolls into a soft little ball that you can flatten between your fingers — it’s ready.

This feels a bit like a kitchen science trick, and once you get the hang of it, you’ll feel way more confident about making fudge without any gadgets.

How I Let Fudge Set

Once you pour the mixture into your pan, just leave it on the counter to cool naturally. I usually give it a couple of hours, or let it sit overnight covered with a kitchen towel.

If I’m rushing (which happens a lot), I’ll slide the tray into the fridge for an hour or even into the freezer for 20–30 minutes. But the flavor really pops more when it’s at room temperature, so I always bring it out a bit before serving.

A Few Handy Fudge Tips from My Kitchen

• If you’re using a thermometer, test it first by checking if it hits 212°F in boiling water. I had one off by 10 degrees once, and my fudge ended up grainy.

• Don’t stir too much while the mixture is boiling — it can mess with the sugar crystals and change the texture.

• Be patient with the heating stage. It sometimes feels like nothing’s happening for the first few minutes, but once it gets going, it goes fast.

How I Store It (And Sneak Bites Without Anyone Noticing)

I usually cut the fudge into small squares and keep them in an airtight container layered with parchment paper. They stay good on the counter for up to 2 weeks — though mine rarely last that long.

If it’s hot out or you like your fudge firmer, the fridge is perfect. Just let it come to room temp before serving so it’s not too hard.

And if I’ve made a big batch for a party and want to prep ahead, I wrap the squares in plastic wrap and tuck them in a freezer-safe container. They freeze well for a few months. Just don’t forget to label the date — I once defrosted what I thought was fudge and it turned out to be frozen gravy.

Yield: 36

Creamsicle Fudge

Print

Bright, nostalgic, and bursting with citrusy sweetness—this Orange Creamsicle Fudge comes together with simple pantry staples and a little swirl of fun. 

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1 jar (7 ounces) marshmallow fluff
• 1 package (12 ounces) white chocolate chips
• 3 cups (600 g) granulated sugar
• 3 drops orange gel food coloring (add more if you prefer a deeper hue)
• 3 teaspoons orange extract
• ¾ cup (170 g) unsalted butter
• ⅔ cup (168 g) evaporated milk

Instructions

1. Line a 9×13-inch dish with parchment paper, letting some hang over the edges for easy fudge removal.
2. In a large saucepan, melt the butter over medium heat. Stir in sugar and evaporated milk until well combined.
3. Bring the mixture to a rolling boil, stirring constantly. Continue cooking until it reaches 234°F on a candy thermometer (about 5 minutes).
4. Take the saucepan off the heat and swiftly add in the white chocolate chips, stirring until silky smooth.
5. Fold in the marshmallow fluff until completely blended. Scoop out about 1 cup of this creamy white mixture and set aside.
6. To the fudge remaining in the pan, quickly work in orange extract and drops of food coloring. Mix well for a vivid, even orange shade.
7. Pour the orange fudge into your lined pan, spreading it out evenly.
8. Dollop the reserved white mixture across the top. Use the back of a knife to gently swirl it through the orange layer, creating a pretty marbled effect.
9. Let the fudge cool at room temperature for around 2 hours, or until firm enough to slice.

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 18Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 4mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

If you’re craving something sweet, easy, and a little nostalgic, this orange creamsicle fudge is a must-try. It’s one of those recipes that looks impressive but is super simple to pull off. Great for gifting, summer gatherings, or just stashing away in the fridge for your own treat time.

Once you make it, let me know how it turned out. And if you find yourself going back for “just one more piece,” you’re in good company — I do it too.

Try other Fudge recipes:

• Chocolate Fudge Pie
• White Chocolate Cherry Fudge
• Candy Corn Fudge