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.
Number Of Ingredients 7 Steps:
Roughly chop the cranberries and pistachios and set aside. Line an 8 x 8 square baking pan with foil and lightly coat with oil. Set aside. Melt together the white chocolate chips and sweetened condensed milk in a medium pan over medium heat stirring constantly. Keep stirring until all the chips have melted. Remove from heat. Stir in 15-20 drops of orange essential oil. Keep tasting until the orange is as strong as you want it. I used 20-25 drops. Stir in cranberries, pistachios and half the orange zest. Carefully pour the fudge in to prepared pan. Top the fudge with more cranberries and the remaining orange zest, if desired. Chill until firm. Cut in to small squares for serving.
Time 20m Yield 12 Number Of Ingredients 4 Steps:
Beat cream cheese into melted chocolate until well blended. Beat in confectioner’s sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.
Time 2h20m Yield 24 servings Number Of Ingredients 5 Steps:
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting to serve.
Time 4h20m Yield Makes 8 slices Number Of Ingredients 7 Steps:
Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment. In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.
Time 20m Yield 3 Pounds Number Of Ingredients 6 Steps:
Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray. Slice the butter into small slices (so it melts faster), and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat. If you don’t have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl) on top of the pot (but don’t let the water touch the bottom of the bowl as the water boils). Slowly let the mixture melt and combine, stirring occasionally. It takes a little time and a little patience, especially if you REALLY love fudge! Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan. Working fairly quickly, so the bottom half that you just poured out doesn’t set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler. Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan. Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make – you guessed it - a swirly design! (Do this slowly, if you go too fast, you’ll get air bubbles in your fudge.). Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden. Because of the butter content, it will become quite soft at room temperature. To lessen this, the amount of butter can be reduced (or even eliminated, I’m told, though I’ve never eliminated it myself).
Time 15m Yield 1-1/2 pounds. Number Of Ingredients 6 Steps:
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Time 11m Yield 64 pieces Number Of Ingredients 10 Steps:
Grease an 8" square pan. In a medium saucepan, combine butter, milk, sugar and salt. Bring to a boil over medium heat, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, craisins, nuts, vanilla and orange zest. Stir quickly for 1 minute until marshmallows melt and blend. Pour into pan, cool, and cut into squares.
