1 1/2 c. white chocolate chips
1 c. marshmallow creme
1 1/2 c. sugar
1/2 c. evaporated milk
6 T. butter
1 T. vanilla
4 t. orange zest
orange food coloring

Line a 9×5-inch loaf pan with foil, then coat with cooking spray. Place chocolate chips and marshmallow creme in a mixing bowl. In a small pan, combine sugar, evaporated milk, and butter. Bring to a boil over medium-low heat and boil for four minutes, stirring constantly. Add the sugar mixture to the chocolate chips and marshmallow creme, then stir until smooth. Mix in the vanilla. Remove one C. of mixture and set aside. Add zest and food coloring to the remaining mixture. Pour half of the orange mixture into the prepared loaf pan and smooth the top until it’s evenly distributed. Freeze for five minutes. Remove from freezer and spread white mixture evenly on top, then place back in the freezer for five more minutes. Spread remaining orange mixture over the top, then place in the refrigerator until firm, at least two hours. Use the foil to lift the fudge from the pan and onto a cutting surface. Cut into 32 one-inch squares, but keep refrigerated until ready to serve.