Tempt My Tummy Tuesday

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Orange Creamsicle Fudge

 

I cut this recipe out of our local paper and it very quickly became a favorite of ours!  It tastes just like an orange creamsicle.  I hope you enjoy it as much as we do.  

Orange Creamsicle Fudge features swirls of sweet white chocolate fudge mixed with bright, fragrant orange-flavored fudge. Be sure to taste the orange fudge before pouring it into the pan and adjust the amount of flavoring to suit your taste, since the potency of different orange extracts can vary greatly.

Ingredients:

· 12 oz (1-1/2 sticks) butter

· 2 cups granulated sugar

· 3/4 cup heavy cream

· 1 package (12 oz) white chocolate chips

· 1 jar (7 oz) marshmallow cream (or fluff)

· 1 tablespoon orange extract

· orange (or a combination of red and yellow) food coloring

Preparation:

1. Prepare a 13×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. 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. Brush down the sides with a wet pastry brush.

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3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

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4. 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.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. 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.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. 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.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. 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.

 

This post is linked to:

tmttSummer09   

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Crescent Dinner Rolls

 

As promised, I’m posting my recipe for the crescent dinner rolls. The original recipe also came from my friend Tammy at Frugal Families, but I modified it a bit and we like it much better this way.

This is another very easy bread recipe. They’re easy to make, and they freeze well! Just freeze after rolling them up, and then pull out the desired amount about 1-1/2 hours or so before dinner time (depending on the temp in your house). They thaw quickly and rise quickly. I love keeping these in my freezer to use when I can’t/don’t want to spend all day in my kitchen. I hope you enjoy these.

Crescent Dinner Rolls

1 cup hot water
1/2 cup honey
1 stick butter, melted
4-1/2 to 5 cups bread flour
1 tsp salt
2 Tbs yeast
3 eggs
1/2 stick butter, softened
  1. Pour honey & butter in mixing bowl; add hot water and stir well.
  2. Add 2 cups of flour, salt, & yeast; mix on low. Beat in eggs 1 at a time on medium speed until well incorporated. Add remaining flour and mix well.
  3. Place dough in well greased bowl and let rise until doubled in size. Divide dough into thirds. Roll each third into a 12-inch circle. Spread each circle with softened butter. Cut each circle into 16 wedges. Roll each wedge from large end to point. Place point side down on baking sheet; let double in size.
  4. Bake at 375* for 10 to 12 minutes, or until light golden brown. You can brush tops with butter to soften if you want.

If you want to freeze these, freeze after rolling up. Do not let rise again. To thaw, pull out amount desired, place on baking sheet, and let thaw and double in size. This will take about an hour or so, depending on the temp inside the house. Bake as directed above.

If you like this recipe, you might also like:
Basic Frugal White Bread
Easy Yeast Rolls
Crepes

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Easy Yeast Rolls

This recipe was given to me by my mother-in-law. They are really soft, fluffy, and so easy to make!

1 package Rapid Rise Yeast (I use regular yeast = 1 heaping Tbs yeast)
2 cups hot tap water
2 eggs

2/3 cup sugar
1 teaspoon salt
1 stick butter or margarine, melted
1 Tablespoon oil
6 to 8 cups bread flour

Sprinkle yeast over water & let stand 5 minutes.

Mix in eggs, sugar, salt, and melted butter or margarine.

Mix in flour 2 cups at a time until dough is firm (usually 6 cups).

Put 1 Tablespoon oil in bottom of large bowl.

Place dough in bowl and turn until dough is completely coated with oil.

Cover bowl with damp cloth & let stand at room temperature for 3 hours, overnight, or until doubled.

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Roll dough onto floured surface until ½ inch thick & cut out rolls.

Let rise for another 1½ hours or until doubled.

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Brush tops of rolls with melted butter.

Bake rolls at 325˚ to 350˚ for 20 to 25 minutes, or until tops are a light golden brown.

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(I also rub butter on the tops as soon as they come out because I like them to be soft not crusty, but this is just my preference.)

 

 

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