1-Start by greasing a baking pan that: Start by greasing a baking pan that measures 9×13 inches and line it with parchment paper making sure to cover all sides.
2-In a saucepan combine unsalted butter, (3/4: In a saucepan combine unsalted butter, (3/4 cup) heavy cream, (2/3 cup) and granulated sugar (3 cups). Stir the mixture until the butter melts completely and everything is well blended.
3-Continue cooking the mixture until it reaches: Continue cooking the mixture until it reaches 235°F, which is known as the softball stage. Stir for 3 minutes after reaching this temperature.
4-Remove the saucepan from the heat: Remove the saucepan from the heat. Quickly stir in marshmallow cream (7 oz.). White chocolate chips (2 cups) until the mixture becomes smooth and creamy.
5-Transfer about 1 cup of this mixture: Transfer about 1 cup of this mixture into a bowl. To the remaining mixture in the pan add orange extract (3 teaspoons) and, up to 10 drops of orange food coloring. Mix thoroughly until you achieve your desired hue.
6-Pour the mixture into the pan ensuring: Pour the mixture into the pan ensuring it spreads evenly across all areas.
7-Next drop dollops of the mixture on: Next drop dollops of the mixture on top of the one. Use a butter knife to swirl both mixtures creating an appealing marble effect.
8-Place the pan in the refrigerator for: Place the pan in the refrigerator for 2 hours. Until the fudge sets properly.
9-Finally cut into squares: Finally cut into squares. Savor this combination of flavors and textures!