CHOCOLATE ORANGE FUDGE
A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.
Provided by Angela
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
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.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.3 g, Cholesterol 6.7 mg, Fat 10 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 27.2 mg, Sugar 22.2 g
EASY 3-INGREDIENT CHOCOLATE ORANGE FUDGE
Steps:
- Break chocolate pieces into a large microwaveable bowl and microwave in 30 second increments at 50% power until completely melted and smooth.
- Stir in the sweetened condensed milk and orange extract (and orange zest, if you wish) until everything is combined and microwave on 50% power for another 45 seconds to 1 minute (stopping after 30 seconds to stir).
- Line an 8-inch x 8-inch square baking pan with parchment paper and pour the fudge mixture into the lined pan, smoothing out the top.
- Chill the fudge in the refrigerator for one to 4 hours, or until completely set.
- Slice into small squares, garnish with some additional orange zest or orange slices (I like to dip my orange slices in sugar before garnishing!) and serve.
Nutrition Facts : ServingSize 1 serving, Calories 238 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 36 mg, Fiber 2 g, Sugar 30 g
CHOCOLATE ORANGE FUDGE
This is so easy and yet it is probably the best fudge I've ever had. I usually omit the pecans. My niece used this recipe, substituting 3-4 drops peppermint extract for the orange zest, and earned a blue ribbon at the county fair. Even my 12-16 year old 4H girls had no problems making it. Note: make sure you use fresh orange zest. Dried will make the fudge bitter. Also make sure you don't get any of the bitter white part of the rind when you are zesting your orange.
Provided by Marg CaymanDesigns
Categories Candy
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.
FOOLPROOF DARK CHOCOLATE FUDGE
I make this at Christmas, but why not try it any time of year. Summer is not the best time for fudge, especially if it is hot, but this one seems to turn out whenever...enjoy!
Provided by CookbookCarrie
Categories Candy
Time 15m
Yield 40 squares
Number Of Ingredients 4
Steps:
- Over low heat, melt the chips in the sweetened condensed milk.
- Remove from the heat and stir in the nuts and vanilla.
- Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
- Chill and pop out of pan.
- Peel off foil and cut into 1-inch squares.
Nutrition Facts : Calories 111.8, Fat 6.5, SaturatedFat 3, Cholesterol 3.4, Sodium 14.1, Carbohydrate 13.8, Fiber 0.9, Sugar 12.4, Protein 1.8
DARK CHOCOLATE FUDGE
Make and share this Dark Chocolate Fudge recipe from Food.com.
Provided by HopeK
Categories Candy
Time 1h30m
Yield 2 pounds, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chips w/milk and salt.
- Remove from heat and stir in walnuts and vanilla.
- Spread evenly into wax paper lined 8 or 9" square pan.
- Chill pan 2 hours or until firm.
- Turn fudge onto cutting board, peel off wax paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 370.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 13.5, Sodium 71.5, Carbohydrate 53.5, Fiber 3, Sugar 49.1, Protein 5.3
CHOCOLATE & ORANGE FUDGE SQUARES
Rich chocolate brownies with a light, carrot cake-style orange topping
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.
- Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.
- Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you're making ahead, spread the topping over just before serving.
Nutrition Facts : Calories 289 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
DARK CHOCOLATE FUDGE CAKE
I know there are hundreds of chocolate cake recipes on here, but you can never have too many to choose from! This is a dark, rich, moist cake with a touch of orange. Mmm... Delicious!
Provided by Noo8820
Categories Dessert
Time 50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- For the cake:.
- Sieve the flour and cocoa powder and set aside.
- Cream the butter and sugar together until soft and light, stir in the orange rind.
- Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
- Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
- Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
- Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
- Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
- Fudge coating:.
- Sift icing sugar and cocoa and set aside.
- Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
- Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
- Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
Nutrition Facts : Calories 459, Fat 25.6, SaturatedFat 15.5, Cholesterol 108.8, Sodium 153.9, Carbohydrate 57.6, Fiber 4.3, Sugar 32.2, Protein 7.2
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DARK CHOCOLATE ORANGE FUDGE - BLUE JEAN CHEF
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5/5 (2)Total Time 25 minsCategory Desserts/SweetsCalories 169 per serving
- Combine the sugar, evaporated milk, butter, marshmallow cream and salt in a medium saucepan and bring to a boil. Reduce the heat to medium and cook for 5 minutes, stirring regularly.
- Remove the pan from the heat and stir in the two different chocolates. Stir until the chocolates have melted and are well combined.
- Pour the fudge into a 9-inch square pan (either buttered well, lined with parchment paper or coated with a non-stick surface), spread it out until smooth and let it cool. When ready to enjoy, cut into squares and serve. Store in an airtight container in the fridge.
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