Time 20m Number Of Ingredients 7 Steps:
Line a tin with parchment paper - I would use a 7x10″ brownie tin as it makes a nice depth of fudge! Put the Condensed Milk and Terry’s Chocolate Orange pieces into a deep heavy based pan and melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well. Alternatively, melt the Chocolate in the microwave in short bursts, then beat in the Condensed Milk with a spatula till smooth and combined. Once melted, tip in the sifted icing sugar and combine well, it make take a bit of beating. Pour into the tin and smooth over the mixture - store in the fridge for an hour or so. Melt the White Chocolate and mix with the Orange Food Colouring to get some orange chocolate… drizzle over the fudge, and sprinkle on some Orange Sprinkles, and any spare bits of Terry’s Chocolate Orange! Leave the fudge to set for at least 3-4 hours, or overnight! Once set - remove from the tin and cut into the squares (I cut mine 6×6) , return to the fridge for another couple of hours to finish setting - ENJOY!
Number Of Ingredients 3 Steps:
Put the condensed milk and 2 and a half of the chocolate oranges [about 400g] (reserve half of one to decorate), broken into pieces into a large glass bowl. Microwave for 30 seconds. Beat the mixture very well. Microwave and beat again, repeat once more until the mixture is very smooth and thick. Pour into a small tin lined with baking paper. Add the remaining chocolate orange pieces and sprinkles if using. Chill over night (at least 8 hours). Cut into small pieces and store in the fridge until it’s eaten.
Time 10m Yield 24 serving(s) Number Of Ingredients 4 Steps:
Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel. Spread in prepared dish and chill until firm. Carefully remove fudge from pan using the edges of the foil. Cut into squares. Store covered in refrigerator.
Time 2h10m Yield 20 Number Of Ingredients 4 Steps:
Line an 8 x 8 inch square pan with parchment paper. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel. Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Time 30m Yield about 2-1/2 pounds. Number Of Ingredients 8 Steps:
Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy 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.
Time 20m Yield 12 serving(s) Number Of Ingredients 6 Steps:
In 3-quart saucepan, combine the sugar, water and orange juice. Put over medium heat. Cook, stirring until sugar is dissolved. Using a candy thermometer, cook syrup without stirring until temperature reaches 234 degrees or the soft ball stage. Remove from heat and whisk in chocolate until well blended. Stir in orange peel and walnuts. Spread in a foil-lined baking pan. Chill until set. Turn out of pan, peel off foil, cut candy in squares or bars. Store covered, in cool dry place.
Time 20m Yield Serves 20 Number Of Ingredients 4 Steps:
Line a 20x20cm (8x8 in) square tin with baking parchment. Melt chocolate with condensed milk in a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange zest. Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Time 25m Yield 2-1/4 pounds. Number Of Ingredients 7 Steps:
Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly., Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm., Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator.
More about “chocolate orange fudge recipes”
Yield Makes about 1 pound Number Of Ingredients 7 Steps:
Butter an 8-inch square glass baking dish. In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F. Remove pan from heat and add butter and orange peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a wooden spoon until it just begins to lose its gloss (do not overbeat or fudge will seize). Pour fudge immediately into baking dish and cool 15 minutes, or until it begins to harden. Cut fudge into 1-inch squares and cool completely. Fudge may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 2 weeks. Garnish fudge with candied orange peel slices.
