Orange Strawberry and Mint Cream Chocolate Ganache Coated Fudges

Ingredients

Orange Creme Fudge

• 1-1/2 teaspoons plus 3/4 cup butter, divided
• 3 cups sugar
• 3/4 cup heavy whipping cream
• 1 (12 oz) package vanilla chips
• 1 jar (7 oz) marshmallow creme
• 3 teaspoons orange extract (more or less to your taste)
• 10 drops yellow food coloring
• 4 drops red food coloring
• *Option for Strawberry Creme Fudge
• (Same recipe but substitute 3 teaspoons strawberry extract (more or less to your taste) and use 5-10 drops red food coloring depending the color you want it to be)
• *Option for Minty Creme Fudge
• (Same recipe but substitute 3 teaspoons (more or less to your taste) peppermint extract and use 5-10 drops green food coloring depending the color you want it to be)

Chocolate Ganache

• 6 tablespoons heavy cream
• 3 tablespoons unsalted butter
• 6 ounces dark chocolate (finely chopped)

Directions

1. Fudge Instructions are for the Orange cream Fudge but you can substitute ingredients for Strawberry cream or Mint cream Fudge.
2. Line with foil then grease a 13-inch x 9-inch pan with 1-1/2 teaspoons butter and set aside. Putting foil makes for easy removal and clean up.
3. In a heavy saucepan, combine 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.
4. Move quickly because the fudge begins to set very fast.
5. Add orange extract and food coloring to the mixture; stir until blended.
6. Pour into prepared pan. Cover and refrigerate, make your ganache while the fudge is cooling.

Chocolate Ganache

1. Heat the cream and butter in a small sauce pan until just before it boils.
2. Pour the cream and butter over the chocolate in a bowl. Stir until smooth.
3. Pour the ganache over the fudge and refrigerate. Slice when chilled.