I really don’t want to do this.
Yeah. I hate to do this.
This will be one of the only times I ever do this.
But I’m so about to do this.
I’m gonna throw a recipe at you. And that’s pretty much all.
Cause see, like I was saying the other day, I’m all up in the middle of final exams right now. And final exams essentially rule my existence for the time being, so yeah…
It’s just a nasty reality of college. The tail end tip of an academic semester manipulates one’s mind in a rather grotesque fashion. Makes you do things you don’t wanna have to do.
And things that you do actually want to do, but just wouldn’t normally rationalize doing.
Like eating an entire pint of fake ice cream for dinner. Then chocolate for dessert. And feeling just swell about it.
Finals are all about rationality.
Anyway, you should definitely consider making this fudge.
Because it’s rich and citrusy and sorta tastes like an orange creamsicle. An orange creamsicle that isn’t icey and has walnuts.
Don’t forget about the walnuts.
And especially don’t forget about the walnuts when you offer a sample to your bestie who’s morbidly allergic to nuts.
Exams or no, there’s never really an excuse to be killing people with fudge. And even if there were, I really don’t need another murder on my hands this week.
My GPA is enough.
JK. So totally just kidding. Heavens to Betsy, please let me be just kidding.
I’m so fudged.
Orange Walnut White Fudge
Adapted from Taste of Home
- 2-1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 1/2 cup butter, cubed
- 12 ounces white baking chips
- 7 ounces marshmallow creme (mini marshmallows may be substituted)
- 3 teaspoons orange extract
- 1 cup shelled walnut pieces
Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and 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, marshmallow creme and orange extract until smooth. Stir in walnuts.
Pour into prepared pan, cover and refrigerate until set (approximately 1-2 hours).
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.