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1.
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Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
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2.
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In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.
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Continually stir the mixture until the butter melts and the sugar dissolves.
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Brush down the sides with a wet pastry brush.
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3.
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Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.
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4.
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After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.
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Stir until the white chocolate has melted and the fudge is completely smooth.
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5.
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Working quickly, pour about a third of the white fudge into a bowl and set aside.
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To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color.
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It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.
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6.
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Pour the orange fudge into the prepared pan and spread it into an even layer.
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Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls.
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You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.
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7.
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Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.
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To cut, pull the fudge out of the pan using the foil as handles.
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Use a large sharp knife to cut the fudge into small 1-inch squares.
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Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.
