"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Marbled Orange Fudge, by Wendy Brewster, is from A Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 tsp. plus 3/4 cup butter (no substitutes), divided 3 cups sugar 3/4 cup whipping cream 1 pkg. (10-12 ounces) vanilla or white chips 1 jar (7 ounces) marshmallow creme 3 tsp. orange extract 12 drops yellow food coloring 5 drops red food coloring
Grease a 9 x 13 pan with 1 1/2 tsp. butter. In a heavy saucepan, combine the sugar, cream and remaining 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.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.
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