When I was asked to make some chocolate based fudge, one flavour that I really wanted to use was orange. I wanted to ensure the fudge had a good orange flavour so I decided to use an orange extract, however I still wanted to use orange zest so that the fudge would have flecks of orange throughout. I decided to try out a different fudge recipe from my new recipe book – Sweet Things, which used evaporated milk, full cream milk and double cream. I modified the recipe to create a chocolate orange flavour and substituted milk chocolate for dark chocolate as I prefer the taste.
Chocolate Orange Fudge
You will need:
18oz/500g Caster Sugar
6 fl oz/170ml Evaporated Milk
4 fl oz/125ml Full Cream Milk
3 fl oz/75ml Double Cream
Pinch of Salt
1 tsp Orange Flavouring/Extract
3½oz/100g Milk/Dark Chocolate
2 tsp Cocoa Powder
Finely Grated Zest of an Orange
Let’s get started!
- Begin by greasing and lining a 17-18cm square/rectangular baking tray with grease proof paper.
- Combine the caster sugar, evaporated milk, double cream, salt and full cream milk into a large heavy bottomed saucepan over a medium heat to dissolve the sugar.
- Once the mixture is combined and smooth, bring to the boil (It will rise very quickly, so don’t be concerned but do make sure you are using a large enough pan to prevent spilling over or burning yourself).
- When boiled, lower the heat and continue to cook stirring frequently with a wooden spoon or heat proof rubber spatula to prevent sticking and burning. Using a thermometer, ensure the mixture reaches 112ºC/233ºF (If you don’t reach this temperature your fudge won’t set properly when you chill it, so it is definitely worth investigating in a sugar thermometer to prevent unset fudge!).
- While the mixture is reaching temperature, chop the chocolate and combine with the orange flavouring/extract, butter and cocoa in a large bowl.
- Take the pan of fudge off the heat and add the orange flavouring/extract, butter and cocoa mixture.
- Pour the fudge back into the large bowl and allow to cool for 3 minutes.
- After this time add the orange zest and beat using a wooden spoon or spatula for around 1 minute until the fudge thickens and looses it’s glossy sheen.
- Pour the fudge into your prepared baking tray and spread level (Sometimes as the fudge is cooling very quickly you can end up with uneven fudge, just gently tap the tray onto the work surface to even it out before chilling).
- Chill the fudge until firm then remove from the tray and cut into pieces (I usually cover my fudge with a tea towel and leave it in the fridge overnight to ensure a good set).
- You are all done! 🙂
Compared to the first fudge recipe I used, this recipe is just as easy but does use ingredients which you may need to search out. However if you prefer a softer more creamy fudge this is definitely the recipe for you! The orange extract and zest worked really well together, as I hoped, giving a consistent orange flavour throughout with flashes of orange. I’m glad I used milk chocolate as it complemented the orange well without being too rich.
I will definitely be using this fudge recipe again, as I would love to try out other recipes from the book, in particular: Chocolate & stem ginger, and maple pecan fudge! The hardest part of making fudge is ensuring that you reach that crucial ‘soft ball’ temperature while making sure not to burn your fudge. This may take a bit of practise, but with a good thermometer and some patience your fudge should be perfect 🙂
A Craft in the Life…