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

In a medium saucepan, combine the unsalted butter, granulated sugar, and heavy cream. Heat over medium-low until melted and sugar dissolves.

Remove from heat once mixture reaches 235°F. Stir in marshmallow cream and white chocolate chips until smooth.

Transfer 1 cup of the mixture to a separate bowl. To the remaining mixture, add orange extract and food coloring, stirring well.

Pour the orange mixture into the prepared pan and dollop the reserved white mixture on top. Swirl gently to create a marbled effect.

Chill in the refrigerator for at least 2 hours or until firm to the touch.

Once set, lift out of the pan using parchment paper and slice into 1-inch squares.