Line an 8x8 pan with parchment paper for easy removal of the fudge once it sets.

In a saucepan, combine the sugar, butter, and heavy cream over medium heat. Stir constantly and heat until the mixture reaches the softball stage, approximately 235 degrees F.

Once you reach the target temperature, remove it from the heat and stir in the marshmallow cream and white chocolate chips. Mix until everything is well blended and melted.

Reserve about 1/2 cup of this mixture in a separate bowl.

Add the orange extract and food coloring to the remaining fudge mixture in the saucepan. Stir well until combined.

Pour the orange fudge into the prepared pan and smooth it out evenly.

Drizzle or pour the reserved white mixture over the orange fudge, and use a knife to swirl both layers together to create a marbled effect.

Refrigerate the fudge until it is set, usually for about 2 hours. After that, cut it into squares and enjoy!