Orange White Chocolate Fudge Food

ORANGE CREAMSICLE FUDGE

Steps:

• Gather the ingredients.
• Prepare a 13 x 9-inch baking dish by lining it with aluminum foil and spraying foil with nonstick cooking spray .
• In a large heavy saucepan , combine butter, sugar, and heavy cream over medium heat.
• Continually stir mixture until butter melts and sugar dissolves. Brush down sides with a wet pastry brush .
• Bring mixture to a boil and insert a candy thermometer . Cook candy until it reaches 240 F on thermometer, which should take about 4 to 5 minutes.
• After candy reaches 240 F, remove pan from heat and immediately stir in white chocolate chips and marshmallow cream . Stir until white chocolate has melted and fudge is completely smooth.
• Working quickly from this point forward, pour about 1/3 of the white fudge into a bowl and set aside.
• To remaining fudge, add orange extract and orange food coloring to desired flavor and color. Stir until it is a smooth, even color.
• Pour orange fudge into prepared pan and spread into an even layer.
• Drop white fudge over top by spoonful, then drag a table knife or toothpick through pan to create orange-white design of choice.
• Allow fudge to set at room temperature for 2 hours or in refrigerator for 1 hour.
• To cut, lift fudge out of pan using foil as handles. Use a large sharp knife to cut fudge into small 1-inch squares (about 35 pieces).

WHITE CHOCOLATE FUDGE

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.

CHOCOLATE ORANGE FUDGE

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.

ORANGE CREAMSICLE FUDGE

Steps:

• Line a 9x13-inch baking dish with parchment paper.
• In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil and leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
• Beat in marshmallow fluff. Then, reserve 1 cup of the mixture and set aside.
• Add in the orange extract and food coloring and pour into the prepared pan.
• Working quickly, dollop the reserved mixture over the top and swirl with the back of a knife.
• Allow fudge to cool and set for about 2 hours before cutting.

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

ORANGE & WHITE CHOCOLATE SPONGE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
• Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
• To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
• If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

CRANBERRY ORANGE WHITE CHOCOLATE FUDGE

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.

CHOCOLATE ORANGE FUDGE

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.

MAKEOVER MARBLED ORANGE FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and 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 extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

ALMOND WHITE CHOCOLATE FUDGE

Steps:

• Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
• Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
• Add almonds, cranberries and orange peel, stir until well blended.
• Spread chocolate mixture into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift fudge from pan, using foil handles.
• Cut into 48 pieces.
• Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

WHITE CHOCOLATE FUDGE

Steps:

• Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
• Stir in chopped pecans.
• Spread into a buttered 8-inch square baking pan or dish.
• Cover and store in refrigerator.

WHITE CHOCOLATE CHIP FUDGE

Steps:

• Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
• Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft.

ORANGE WHITE CHOCOLATE FUDGE

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).