Chocolate Orange Fudge Recipes

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.

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.

Steps:

• Line a 20x20cm (8x8 in) square tin with baking parchment.
• Melt chocolate with condensed milk in a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange zest.
• Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

Steps:

• In 3-quart saucepan, combine the sugar, water and orange juice.
• Put over medium heat. Cook, stirring until sugar is dissolved.
• Using a candy thermometer, cook syrup without stirring until temperature reaches 234 degrees or the soft ball stage.
• Remove from heat and whisk in chocolate until well blended. Stir in orange peel and walnuts.
• Spread in a foil-lined baking pan. Chill until set.
• Turn out of pan, peel off foil, cut candy in squares or bars.
• Store covered, in cool dry place.

Steps:

• Line an 8-inch square glass baking dish with parchment paper. Butter the paper and set aside.
• In a medium saucepan over medium-low heat, combine the condensed milk, chocolate chips, butter and salt and cook, stirring constantly with a wooden spoon or rubber spatula, until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the orange zest and vanilla. Pour into the prepared baking dish and sprinkle with the fennel seeds. Press gently to make them stick if need be. Allow to chill completely in the refrigerator before slicing into squares, about 2 hours.

Steps:

• Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly., Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm., Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator.

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.

Steps:

• Butter an 8-inch square glass baking dish.
• In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F. Remove pan from heat and add butter and orange peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a wooden spoon until it just begins to lose its gloss (do not overbeat or fudge will seize). Pour fudge immediately into baking dish and cool 15 minutes, or until it begins to harden. Cut fudge into 1-inch squares and cool completely. Fudge may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 2 weeks.
• Garnish fudge with candied orange peel slices.

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.

Steps:

• Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining 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 orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

Steps:

• In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
• Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
• Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.