Tiger Stripe Fudge
How to Make Tiger Stripe Fudge
- In a large saucepan, melt butter with sugar, heavy cream and salt. Cook over medium-high heat until mixture starts to boil. Stirring constantly, boil for 5 minutes. Remove from heat.
- Using a mixer, beat in white chocolate and marshmallow creme until fully blended and smooth (about 1-2 minutes). Pour half into a parchment paper lined 13x9 baking sheet.
To remaining mixture, beat in orange gelatin mix, 1 minute until smooth. Pour over first layer and using a knife, quickly swirl the two layers together.
Refrigerate for 4 hours until set (or overnight). Cut into bite sized pieces.