Marbled Orange Fudge

—Diane Wampler, Morristown, TN

1¹ ₂ tsp. plus ³ ₄ cup butter, divided 3 cups sugar

³ ₄ cup heavy whipping cream

1 pkg. (10 oz.) white baking chips 1 jar (7 oz.) marshmallow creme 3 tsp. orange extract

12 drops yellow food coloring 5 drops red food coloring

Green shoestring licorice, optional

1. Grease a 13x9-in. pan with 1¹₂ tsp. butter; set aside.

2. In a heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar dissolves. Bring to a boil; cook and stir 4 minutes. Remove from heat; stir in chips and marshmallow creme until smooth.

3. Remove 1 cup and set aside. Add extract and food coloring to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; swirl with a knife. Refrigerate until set. Cut into triangles; decorate with licorice if desired.

Makes: About 2¹ ₂ pounds.