Creamsicle Fudge Recipe

So, you’re craving something sweet, creamy, and downright nostalgic, but you don’t want to spend hours in the kitchen? Same. Enter Creamsicle Fudge—it’s like your childhood orange creamsicle got a grown-up upgrade, and yes, it’s totally worth it. Warning: making this might cause uncontrollable happiness and a few sneaky taste-test moments.

Why This Recipe is Awesome?

Let’s be real—fudge can be intimidating. But this recipe? It’s idiot-proof. Seriously, if I didn’t mess it up, you won’t either. Here’s why it rocks:

• Minimal ingredients: No scavenger hunts through the grocery store.
• No candy thermometer required: You can measure with your eyes… or a timer.
• Crazy creamy texture: Smooth, soft, and melts in your mouth.
• Flavor explosion: Orange and vanilla collide like a happy dance in your mouth.
• Perfect for gifting or hoarding: Your choice. No judgment.

Ingredients You’ll Need

• 3 cups white chocolate chips (yes, the good stuff—don’t cheap out)
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract (or more if you like that citrus punch)
• 1–2 drops orange food coloring (optional, but it looks so pretty!)
• Pinch of salt (trust me, it makes the sweetness pop)
• Optional: sprinkles, chopped nuts, or a drizzle of melted chocolate for extra flair.

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Step-by-Step Instructions

1. Prep your pan: Line an 8×8-inch pan with parchment paper. This is your fudge’s future home.
2. Melt the magic: In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until smooth. No multitasking here—fudge waits for no one.
3. Flavor it up: Remove from heat. Stir in vanilla, orange extract, and a pinch of salt. Add food coloring if you’re feeling fancy.
4. Pour & smooth: Transfer the mixture to your prepared pan. Use a spatula to even it out. Smooth tops = Instagram-worthy fudge.
5. Chill: Refrigerate for at least 2 hours or until firm. Impatience is a crime here.
6. Cut & serve: Lift fudge out using the parchment paper. Slice into squares and try not to eat the whole pan in one sitting.

Common Mistakes to Avoid

• Overheating the chocolate: High heat = grainy fudge. Treat it like a delicate friendship.
• Skipping the stirring: Chocolate + condensed milk = sticky situation if ignored.
• Not lining the pan: You will regret this when trying to remove fudge like a savage.
• Cutting too soon: Chill, people. Patience is a virtue.
• Alternatives & Substitutions
• White chocolate chips: Can swap for white chocolate bark if that’s all you’ve got.
• Orange extract: Orange zest works in a pinch—grate like a tiny artist.
• Sweetened condensed milk: Coconut condensed milk for a dairy-free twist.
• Food coloring: Totally optional, but a few drops make it extra fun.

More Recipes:

• Keto Blueberry Cheesecake Recipe
• Keto Coconut Cream Fat Bombs Recipe
• Chocolate Peanut Butter Swirl Cookies Recipe

FAQ of Creamsicle Fudge

Can I make this without chocolate chips?

Technically, yes, but why would you sabotage perfection?

Can I use margarine instead of butter?

Nope. That’s a flavor crime. Stick with white chocolate chips—they bring the creamy magic.

How long will it last?

Fudge keeps for about 2 weeks in an airtight container. But let’s be honest… it won’t last that long.

Can I freeze this fudge?

Absolutely. Wrap squares individually in parchment and toss them in the freezer. Just thaw 10 minutes before devouring.

Can I make this in the microwave?

Sure, in short bursts (30 seconds at a time), stirring in between. But low, slow stovetop = silky-smooth heaven.

Can I add nuts?

Yes! Pecans, almonds, or even crushed candy can take it up a notch. Crunch included, happiness guaranteed.

Final Thoughts

Now you’re armed with Creamsicle Fudge. Whether you’re impressing a friend, gifting your neighbor, or just hoarding for yourself (hey, I get it), this recipe’s got your back. Go ahead—make your life a little sweeter. You deserve it.