Chocolate Orange Fudge
Summarise & Save this Recipe on:
Summarise & Save this Recipe on:
When it comes to festive flavours, there are a few that will always be iconic in my books. Gingerbread, peppermint and mixed spice, to name a few; any recipe involving them and I need a Michael Buble playlist to accompany it. Along with those is, of course, chocolate orange, and this Chocolate Orange Fudge is the perfect sweet Christmas treat!
Although when I say it is a Christmas treat, don’t be mistaken; you can easily whip up a batch of Chocolate Orange Fudge any time of year to enjoy. It’s super simple and super scrumptious, so why only keep it for December?
And when I say it’s simple, I’m not in any way exaggerating. Like our White Chocolate & Cranberry Fudge, these little bites of heaven are made with just a handful of ingredients in your slow cooker. Simply pop it all in, stir it at regular intervals, transfer to the fridge and boom, you have a wonderfully indulgent homemade gift that will impress even the hardest to buy for.
Chocolate Orange Fudge
INGREDIENTS
- 397 g Condensed Milk (usually 1 tin)
- 350 g Dark Chocolate
- 1 tbsp Block Margarine or Butter
- 1-2 tsp Orange Extract
- Orange Sprinkles or Orange Zest (optional)
INSTRUCTIONS
- Break your chocolate into small pieces and place it into your slow cooker with the condensed milk and butter. Warm the ingredients on high with the lid off for around 15 minutes, until melted.
- Stir the mixture with a metal or plastic spoon to ensure it is thoroughly melted, add the orange extract and turn your slow cooker down to low.
- Stir the mixture with a metal or plastic spoon to ensure thoroughly melted and turn your slow cooker down to low.
- Leave the mixture uncovered on low for about 1 hour 30 minutes, stirring every 15 minutes. Meanwhile, line a 20×20cm (8×8inch) baking tin with
greaseproof paper . Set aside. - Once your mixture has cooked for about 1 hour 30 minutes, give it one last stir before transferring the mixture to your pre-lined baking tin, spreading evenly and topping with your sprinkles/zest, if desired.
- Let it cool before transferring to the fridge for 2 hours or ideally overnight.
- Cut into squares to serve.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
ABOUT THE AUTHOR
Amy Reid
Amy Reid is an award-winning food blogger, mother, wife and cookbook author. Inspired by her childhood in the kitchen with her Mum – a professional baker and her children’s Granny – Amy now shares her tried-and-tested traditional home baking recipes with bakers of all abilities around the world. She lives in Scotland with her husband, two sons and her small pack of Siberian huskies.