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1
Line 8-inch square pan with aluminum foil, extending foil over edges.
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2
Butter foil; set aside.
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3
Combine sugar, butter and evaporated milk in 2-quart saucepan.
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4
Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil.
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5
Continue cooking, stirring often, 5 minutes.
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6
Stir in marshmallow creme and 1 teaspoon vanilla.
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7
Remove from heat.
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8
Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth.
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9
Spread into prepared pan.
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10
Place into freezer 5 minutes or until set.
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11
Add white baking chips and remaining vanilla to remaining marshmallow creme mixture in saucepan; stir until smooth.
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12
Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint.
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13
Stir in orange zest, if desired.
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14
Remove chocolate mixture from freezer; spread orange mixture over top.
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15
Return to freezer 5 minutes or until set.
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16
Remove fudge from freezer.
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17
Microwave remaining marshmallow creme mixture in bowl 10 seconds or until soften, if necessary.
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18
Spread over orange layer.
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19
Sprinkle with decorator sprinkles.
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20
Refrigerate 1 hour or until set.
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21
Remove fudge from pan using foil ends; place onto cutting surface.
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22
Carefully peel off foil.
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23
Cut fudge into 36 squares.
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24
Cut each square in half diagonally.
