Marbled orange fudge

Ingredients
2-1/2 cups sugar
 2/3 cup evaporated milk
1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
 9 drops red food coloring
Directions Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.