YIELD: 48 servings/2.5 pounds
- 3/4 cup butter
- 3 cups sugar
- 3/4 cup heavy whipping cream
- 1 package (12 ounces) white baking chips
- 1 jar (7 ounces) marshmallow creme
- 4 teaspoons orange extract
- 4 tablespoons Champagne
- 12 drops yellow food coloring
- 5 drops red food coloring
Line a 13-in. x 9-in. pan with parchment paper; set aside.
In a large heavy saucepan, combine the 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. Place the baking chips & marshmallow creme into a large bowl. Remove the sugar mixture from the heat; stir in to the chips and marshmallow creme until smooth.
Remove 1 cup of the mixture and set aside. Add orange extract and Champagne to the remaining mixture; stir until blended. Add in the food colorings & stir until desired orange color is reached. Pour into prepared pan. Drop the reserved 1 cup of marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.