ORANGE CREAMSICLE FUDGE
Marbled orange and white fudge that tastes just like a creamsicle. I have revised this recipe over the years and this is my latest version -- it's less sweet than the original. When you dump it in the bowl, it might look as if you've failed, however, it smooth up as it sets.
Provided by Claire312
Categories Candy
Time 1h50m
Yield 2 1/4 pounds, 20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
- Place marshmallow crème and white chips in a large mixing bowl.
- Combine sugar, cream and butter in saucepan.
- Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
- Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
- Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
- Remove 1 cup of mixture and set aside.
- Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
- Stir until it reaches a lovely orange hue.
- Adjust colors if needed.
- Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
- Drag a knife through both to make swirls.
- Using a sheet of foil, press down slightly to smooth top.
- Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
- Lift fudge from pan using foil handles and using a large knife, score into squares.
ORANGE CREAM FUDGE
It is very easy.
Provided by Betty from Ohio
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h20m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 38.9 g, Cholesterol 27 mg, Fat 12.8 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 63.5 mg, Sugar 36.1 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.
ORANGE AND FENNEL FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
CREAMY ORANGE FUDGE
White chocolate, cream cheese, confectioners' sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge.
Provided by BDE
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.
Nutrition Facts : Calories 784.9 calories, Carbohydrate 108.3 g, Cholesterol 57 mg, Fat 37.4 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 22.9 g, Sodium 179.3 mg, Sugar 106.1 g
ORANGE CREAMSICLE SWIRL FUDGE
Make and share this Orange Creamsicle Swirl Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 10m
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Grease 13x9-inch pan with 1 1/2 teaspoons of butter or margarine.
- In heavy saucepan, combine sugar, cream, and butter. Stir while cooking on low heat until sugar is dissolved. Bring to boil while stirring, 4 minutes.
- Remove from heat; stir in chips and marshmallow cream until smooth. Set aside 1 cup of this mixture. Add orange extract and food colorings to remaining mixture; stirring until blended.
- Pour into the greased pan. Drop the remaining 1 cup mixture by tablespoons, over the top; swirl with a knife.
- Cover and chill until it has set. Cut into squares.
Nutrition Facts : Calories 666.8, Fat 31.4, SaturatedFat 19.5, Cholesterol 65.8, Sodium 151.5, Carbohydrate 96.5, Sugar 89.5, Protein 2.7
CHOCOLATE ORANGE FUDGE
A simple fudge recipe combining chocolate chips, condensed milk, pecans and orange zest.
Provided by Louisechisholm_
Time 20m
Yield Serves 20
Number Of Ingredients 4
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.
CHOCOLATE ORANGE FUDGE
Categories Candy Chocolate Citrus Dairy Dessert Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 pound
Number Of Ingredients 7
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.
CRANBERRY-ORANGE FUDGE
This is a true old fashioned candy makers fudge...no cheating with this one. It takes a bit of extra work, but once you taste it you will agree that it was worth all the effort. Cooking time includes 2 hours of chilling time.
Provided by Chef Buggsy Mate
Categories Candy
Time 3h45m
Yield 4 dozen pieces, 24 serving(s)
Number Of Ingredients 8
Steps:
- combine cranberries and orange juice in a small microwave-safe bowl.
- cover and microwave on high 2 minutes, stirring after 1 minute.
- allow to stand covered 10 minutes.
- coarsely chop cranberries.
- line and 8" square baking pan with greased foil that extends over on two sides.
- butter sides of a heavy large saucepan.
- combine sugar, whipping cream and corn syrup.
- stirring constantly, cook over medium-low heat until sugar dissolves.
- using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
- attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
- increase heat to medium and bring mixture to a boil.
- cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
- test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
- place pan in 2" of cold water in the sink.
- add butter and vanilla; do not stir.
- cool to approximately 110 degrees.
- remove from sink.
- using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
- stir in orange peel and cranberries.
- pour into prepared pan.
- cover and chill two hours.
- cut into 1" pieces.
Nutrition Facts : Calories 112.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 16.1, Sodium 11.3, Carbohydrate 18.3, Fiber 0.2, Sugar 17.2, Protein 0.2
ORANGE FUDGE
Make and share this Orange Fudge recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 1h5m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Heat milk in double boiler.
- Caramelize 1 cup sugar in deep heavy saucepan.
- Stir in orange juice and hot milk.
- Stir in remaning sugar and orange rind.
- Cook, stirring often,to soft ball stage.
- Remove from heat and add margarine.
- When cool, beat until creamy and stir in nuts.
- Pour outon greased platter and cut into squares.
Nutrition Facts : Calories 303.6, Fat 10, SaturatedFat 1.9, Cholesterol 6.1, Sodium 92.9, Carbohydrate 53.9, Fiber 0.9, Sugar 50.8, Protein 2.3
MARBLED ORANGE FUDGE
This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. -Diane Wampler, Morristown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 12mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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