There’s something about the creamy, zesty bite of Orange Creamsicle Fudge that brings me right back to childhood summers. After testing this recipe half a dozen times, I’ve dialed in the balance of white chocolate sweetness, bright citrus zing, and that dreamy, silky texture. Each batch taught me something new—from waiting those extra minutes for the ganache to cool before adding extract, to how a gentle swirl makes all the difference in presentation.
Why You’ll Love Orange Creamsicle Fudge
- Silky-smooth texture with that nostalgic creamsicle flavor in every bite
- Easy one-bowl melting method—no tempering or candy thermometer needed
- Vibrant orange hue and swirls that catch eyes on dessert tables
- Inspired by classic American ice cream bars, with simple pantry ingredients
A Little Background
On a rainy afternoon last winter, I craved sunshine in dessert form. That’s when I remembered the Orange Creamsicle Fudge recipe from I Am Baker. My first attempt was too pale; the second was overly sweet. By the third batch, I started adding fresh zest and tweaking the extract ratio. Now, it’s my go-to for holiday cookie exchanges or a fun spring treat.
Key Ingredients for Orange Creamsicle Fudge
- White chocolate chips (4 cups / 24 oz): Base sweetness; choose high-quality chips to avoid waxy finish.
- Sweetened condensed milk (1 can / 14 oz): Creates that silky ganache texture without tempering.
- Orange extract (1 tsp): Potent citrus aroma; don’t swap for oil or you’ll get bitter notes.
- Pure vanilla extract (1 tsp): Rounds out flavor; use Madagascar or Mexican vanilla.
- Orange zest & gel food coloring: Zest of 1 medium orange for bright tang; a few gel drops for that signature hue.
How to Make Orange Creamsicle Fudge
- Line an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two sides, and lightly grease. (Testing note: Foil wrinkles can trap fudge—smooth it carefully.)
- In a medium saucepan, combine 4 cups (24 oz) white chocolate chips and one 14-oz can sweetened condensed milk. Heat over medium-low, stirring constantly, until chips melt and mixture is smooth, about 4 minutes.
- Remove from heat and stir in 1 tsp orange extract, 1 tsp vanilla extract, and zest from 1 orange until fully combined. Allow to cool for 5 minutes (this prevents extracts from volatile steam).
- Divide mixture evenly between two bowls. To one bowl, stir in 3–4 drops orange gel food coloring until vibrant. (Beginner tip: Add coloring sparingly—you can always add more.)
- Pour the colored mixture into the prepared pan, smoothing with an offset spatula. Top with the uncolored mixture, then use a skewer to gently swirl for a marbled effect.
- Chill in the refrigerator until completely set, at least 2 hours. (Cooking note: I tested a 1-hour chill—it was too soft to slice cleanly.)
- Lift fudge from pan using foil overhang. Peel away foil and cut into 1-inch squares. Serve at room temperature for the creamiest bite.
Pro Tips & Troubleshooting
- Stir every 30 seconds during melting—this prevents scorching and grainy texture.
- If your fudge separates or looks greasy, stir in a teaspoon of melted white chocolate—this helps re-emulsify fats.
- Add a pinch of salt or swap half the white chips for coconut white chocolate for a tropical twist.
- Want to double? Use a 9×13 pan and adjust chilling time to 3–4 hours; halving works in a 6×6 pan with 90 minutes chill.
Storage & Make-Ahead Guide
Store Orange Creamsicle Fudge in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. To freeze, layer squares between parchment in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving. Always use clean utensils to prevent contamination.
Serving Suggestions
Serve these bright bites alongside dark chocolate bark for contrast, or plate with fresh berries. They also make cheerful edible gifts—pack in a cellophane bag with a ribbon and note.
Frequently Asked Questions
- How long does Orange Creamsicle Fudge last at room temperature? Up to 5 days in an airtight container—keep away from heat sources to maintain texture.
- Can I use a different pan size? Yes—an 9×9 will yield slightly thinner fudge (reduce chill time), a 6×6 will be thicker (increase chill).
- Why did my fudge turn grainy? Likely overheated. Stir constantly over low heat and remove at the first sign of smooth melting.
- Can I add other mix-ins? Chopped candied ginger or white chocolate chips fold in nicely—add after removing from heat.
- Is it safe to eat straight from the fridge? Yes—refrigeration keeps it food-safe. Allow 5–10 minutes at room temp for the best mouthfeel.
- How do I get a more intense orange color? Use gel or paste food coloring—liquid dyes can add extra moisture and alter set time.
Final Thoughts
There’s a genuine joy in biting into a square of Orange Creamsicle Fudge—those citrus threads weaving through creamy white chocolate are one of my favorite quick confections. Whether you’re gifting them this season or treating yourself, I hope your batch brings a bright smile. Don’t forget to tag me when you share your swirls!
More Recipes You’ll Love
- Heavenly Divinity Fudge – another rich, fluffy fudge that showcases easy no-cook methods
- Caramel Apple Fudge – a sweet-tart autumn twist to pair alongside creamsicle flavors
- No-Bake Lemon Pie – a bright, citrusy no-bake dessert that echoes the orange notes
Orange Creamsicle Fudge
Ingredients
- 4 cups white chocolate chips 24 oz
- 1 can sweetened condensed milk 14 oz
- 1 tsp orange extract
- 1 tsp vanilla extract
- 1 medium orange zested
- 3 drops orange gel food coloring optional
Instructions
- Line an 8×8-inch pan with foil, leaving a 2-inch overhang on two sides; lightly grease the foil.
- In a medium saucepan over medium–low heat, combine white chocolate chips and sweetened condensed milk, stirring constantly until melted and smooth, about 4 minutes.
- Remove from heat and stir in orange extract, vanilla extract, and orange zest until fully incorporated; let cool for 5 minutes.
- Divide mixture into two bowls. Stir orange gel food coloring into one bowl until vibrant.
- Pour the colored mixture into the prepared pan, smoothing the surface. Top with the uncolored mixture, then use a skewer to create gentle swirls.
- Refrigerate until set, at least 2 hours. Lift fudge from pan using the foil overhang, peel off foil, and cut into 1-inch squares.