Marbled Orange Fudge

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   Butter a 13 x 9 x 2 pan with the 1 1/2 tsp butter. In a heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook while stirring for 4 minutes. Remove from heat; stir in the vanilla chips and marshmallow cream until smooth. Remove 1 cup of mixture and set aside. Add the orange extract and food colorings to remaining mixture in the saucepan, stir until blended. Pour into the prepared pan. Drop the reserved mixture by spoonfuls over the top; cut through mixtures with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield about 2 1/2 lb.

* Per serving · 4 servings · Values may vary.

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