Line a 9 x 13-inch pan with parchment paper, leaving an overhang for lifting.

Combine the heavy cream, sugar, butter, and salt in a heavy saucepan over medium heat. Stir until the butter melts.

Bring the mixture to a steady boil and cook until it reaches 235°F, stirring often.

Remove from the heat and stir in the white chocolate chips and marshmallow cream until smooth.

Reserve 1 cup of the vanilla mixture. Stir orange extract and food coloring into the remaining mixture.

Pour the orange mixture into the pan. Add spoonfuls of the reserved white mixture and gently swirl with a knife.

Refrigerate for at least 2 hours, then lift out and cut into squares.