Begin by greasing a 9x13-inch baking pan with butter or cooking spray and lining with parchment paper.

In a large saucepan, combine heavy cream, granulated sugar, and unsalted butter. Heat while stirring until reaching 235°F.

Remove from heat and quickly stir in marshmallow cream and white chocolate chips.

Transfer about 1 cup of the mixture to a bowl and mix in orange extract and food coloring.

Pour the orange mixture into the prepared pan, then spoon white fudge over it and swirl together.

Chill in the refrigerator for at least 2 hours to set.

Lift from the pan using parchment, slice into squares, and serve.