Orange White Chocolate Fudge

I found this recipe through Pinterest. This fudge tastes very similar to a frozen orange creamsicle! I know the instructions look insane, but it is actually quick and easy to make and does not require a candy thermometer. It is great for gift giving, and one of my new favorites!

• Ready In: 20 mins
• Yields: 3 Pounds

Ingredients

• 2 (11 ounce) bags white chocolate chips (3 cups)
• 1 (14 ounce) can sweetened condensed milk
• 4  tablespoons butter
• 1  tablespoon  orange extract
• 8  drops  red food coloring
• 12  drops  yellow food coloring

Directions

1. Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray.
2. Slice the butter into small slices (so it melts faster), and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat.
3. If you don't have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl) on top of the pot (but don't let the water touch the bottom of the bowl as the water boils).
4. Slowly let the mixture melt and combine, stirring occasionally. It takes a little time and a little patience, especially if you REALLY love fudge!
5. Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan.
6. Working fairly quickly, so the bottom half that you just poured out doesn't set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler.
7. Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan.
8. Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make -- you guessed it - a swirly design! (Do this slowly, if you go too fast, you'll get air bubbles in your fudge.).
9. Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden. Because of the butter content, it will become quite soft at room temperature. To lessen this, the amount of butter can be reduced (or even eliminated, I'm told, though I've never eliminated it myself).