• Line 9x9 baking pan with parchment paper
• In a large heavy saucepan, combine sugar, heavy cream and butter.
• Cook and stir over low heat until sugar dissolves, and comes to a rolling boil.
• Boil for 4 minutes, or until 235-245 degrees on candy thermometer.
• Remove from heat and stir in white chocolate chips and marshmallow cream until completely smooth.
• Add semi sweet chocolate chips and 2nd heavy cream amount to small bowl
• Stir in white chocolate base amount to chocolate chips and heavy cream; set aside
• Add coloring and flavoring to orange base portion, stirring until completely combined.

FOR TIGER PRINT FUDGE*

• Pour into pan, cover and chill in refrigerator for about 45 minutes
• Place trimmed tiger pattern paper template on top of chilled - but not set - fudge, and trace with a sharp knife, pressing down to make indentations.
• Follow the indentions with cake tester and releaser tool (or something similar). Press/poke down to make wells.
• Reheat chocolate portion for about 15 seconds and place in piping bag.
• Keeping tip of piping bag down inside wells, fill holes with chocolate fudge.
• Chill 15 minutes in refrigerator. With a small piece of parchment paper, pat down gently to smooth chocolate mixture. Chill 4 hours or until set.

FOR MARBLED FUDGE

• Pour all of orange mixture into prepared pan.
• Immediately dollop chocolate mixture through pan, and use a thin knife to pull and swirl chocolate through orange mixture.
• Chill 4 hours or until set

FOR LAYERED FUDGE

• Pour all of orange mixture into prepared pan and chill 1 hour.
• Reheat chocolate fudge portion and drizzle or spread over chilled orange portion. Chill 4 hours or until set.