1 1/2 Tsp Butter 7 ounces marshmallow creme
3/4 Cup butter 3 Tsp orange extract
3 Cup sugar 12 Drop yellow food coloring
3/4 Cup heavy whipping cream 5 Drop red food coloring
12 ounces vanilla or white chips
Grease a 13-in. x 9-in. x 2-in. pan with 1-1/2 teaspoons butter; set aside OR line the pan with non stick Reynolds foil then butter the pan. In a heavy 3 to 4 quart 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. Remove from the heat; stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2-1/2 pounds.