Fudge! Marbled Orange Fudge

• 2-1/2 cups sugar
• ⅔ cup evaporated milk
• ½ cup butter, cubed
• 1 package (10 to 12 ounces) white baking chips
• 1 jar (7 ounces) marshmallow creme
• 3 teaspoons orange extract
• 12 drops yellow food coloring
• 9 drops red food coloring

Directions

1. Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
2. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.