Sunday, September 16, 2012

Orange Chocolate Fudge

Orange Chocolate Fudge

This fudge is amazing.  Seriously, go get yourself the ingredients and make some now.
I was driving home form work the other day when the thought of a dark chocolate orange fudge popped in my head.  As soon as I got home I set to work; this was one idea that wasn’t going to leave me alone.  The first batch I made was very sticky, but tasted amazing.  It was too hard to cut up so Simon turned it into truffles, by rolling it into balls and coating them with cocoa powder.  Heavenly.  (If you want to make the truffles, use 100g less of the chocolate and omit the icing sugar.)
I tried making the fudge again, but added more chocolate and some icing sugar.  The result was perfect; a nice soft fudge that could be cut and would hold its shape.  I think this fudge has just the right combination of dark chocolate and orange flavour.  The candied orange peel makes it something extra special.

Orange Fudge Slab

Ingredients:
475g dark chocolate melts
395g condensed milk
½ cup icing sugar
2 tablespoons orange juice
finely grated zest of 1 ½ oranges

Candied orange peel:

Skin of ½ an orange
1 cup sugar
1 cup water

Method:
Grease and line a 20 cm square baking tin.
Cut or peel the skin off half an orange, then cut into thin strips.  In a small saucepan add the sugar and water and stir over a medium heat until boiling.  Add the orange peel and boil for 10 – 15 minutes.  The peel should become translucent.  Drain and taste test the peel; if it is still bitter repeat the boiling process again.
Stir the chocolate into the condensed milk in a saucepan over a medium heat until melted.  Mix in the icing sugar until it has dissolved.  Add the orange juice and zest, and stir the fudge for 5 minutes over a low heat.  Pour into the prepared tin.  Leave to set for a few minutes, then sprinkle the candied orange peel over the top.  Place in the refrigerator to set.  Cut into squares and serve.

Orange Fudge

6 comments:

  1. Sounds yummy! But do you think the condensed milk could be subbed for something like coconut milk to make it dairy free? And add more icing sugar maybe?

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    Replies
    1. To be honest, I wouldn't. You would completely change the flavour.
      If you want to, you would need to add more icing sugar and up the amount of chocolate. However, I haven't tried that, so I don't know if it would set.

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  2. Hi, I´m from Argentina and I´d like to ask if it is similar to marquise? Could I use it as a marquise?

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    Replies
    1. Sorry, we don't have marquise in New Zealand - I don't know what it is.

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  3. Hi! Thanks for the nice recipe, seems to be easy to prepare (; Did you use sweetened condenced milk?

    ReplyDelete