Best Orange Fudge Recipes

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.

MARBLED ORANGE FUDGE

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.

ORANGE CREAMSICLE FUDGE

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.

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.

CREAMY ORANGE FUDGE

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.

ORANGE DREAMSICLE FUDGE RECIPE - (4.3/5)

Steps:

• Line a 9x13" 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, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set. Store in an airtight container in the refrigerator. Cut into 1 inch 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.

CHOCOLATE & ORANGE FUDGE SQUARES

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.

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 FUDGE TART WITH GLAZED CLEMENTINE'S AND ORANGE SAUCE

Steps:

• Preheat oven to gas mark 6 roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes. Prick the base with a fork and lay baking paper on this and some dry baking beans. Bake for 10 minutes. Take off paper and beans.
• Reduce oven temp to gas mark 3. Break chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure base of the bowl does not touch the water, stir until smooth and all melted.
• Whisk the eggs sugar coffee essence and flour until mixed whisk into the chocolate mixture. Pour into the flan case and bake tfor 25- 30 minutes until set. Leave to cool.
• Glazed Clementine's:.
• Place sugar and water in pan and heat gently until dissolved, simmer for 2 minutes.
• Cut the Clementine's into slices and drop into the syrup simmer for 5 minutes or until the rind looks translucent lift out and allow to cool on a plate.
• Arrange on top of the tart just before serving.
• Orange sauce:.
• Heat the marmalade, orange juice and sugar stirring until sugar is just dissolved.
• Mix corn flour with water and stir into juice and marmalade mix, heat until simmering pour into a jug add Cointreau, leave to cool.

ORANGE CAPPUCCINO FUDGE

Steps:

• 1. Line a 9" square pan with non-stick foil with edges hanging over sides. Grease with 1 1/2 teaspoons butter. Set aside. In a small saucepan over low heat combine whipping cream, coffee granules 2 oz. semisweet chocolate squares. Stir gently until chocolate is melted. Remove from heat and set aside until cool. In a large heavy saucepan combine remaining butter (1/4 cup) with sour cream and sugar. Cook and stir over medium heat until sugar is completely dissolved. Bring mixture to a rapid boil and cook until candy thermometer reaches 234^ (soft ball stage), approximately 5 minutes. Remove from heat; stir in white chocolate squares and marshmallow cream (open jar and place in microwave for 10-15 seconds makes for much easier removal) until completely melted. Stir in orange zest and extract. Pour into prepared pan. Drop dollops of the coffee/chocolate mixture over orange mixture in pan. Swirl with a butter knife to blend coffee/chocolate mixture throughout fudge. Chill until firm. Remove foil (using extended handles) and cut into 1" squares. Yield: 2 lbs.

CREAMY CAPPUCCINO ORANGE FUDGE

Steps:

• Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
• Dissolve coffee granules in hot water.
• Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
• After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
• Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
• Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

MARBLED ORANGE FUDGE

Steps:

• 1. 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. Yield: about 2-1/2 pounds

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).

ORANGE FUDGE SAUCE

Steps:

• In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth., Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate.

ORANGE POACHED PEARS WITH FUDGE SAUCE

Steps:

• In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears. Set pan over high heat and bring to a simmer. Warm fudge topping in a saucepan or in the microwave until warm. Remove pears from liquid and transfer pears to dessert bowls. Remove cloves from liquid and spoon liquid over pears. Spoon warm fudge sauce over top.

MARBLED ORANGE FUDGE

Steps:

• Using butter, coat well the inside of a 13"x9" dish.
• In heavy saucepan, combine sugar, cream & butter.
• Cook & stir over lo2 heat until sugar is dissolved.
• Turn up heat & bring to boil, then cook & stir 4 minutes.
• Remove from heat, then stir in chops & marshmallow creme until smooth.
• Measure out 1 cup of this hot mixture & set it aside.
• Add orange extract & food coloring to remaining mixture, stirring until blended.
• Pour the colored mixture into prepared dish.
• Drop the 1 cup of marshmallow mixture by teaspoonfuls over the top of the colored mixture, then cut through with a knife to swirl it around.
• Cover & refrigerate until set, then cut into cubes.

ORANGE FANTASY FUDGE

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.

ORANGE FUDGE

Steps:

• Grease an 8 x 8 inch square pan.
• In a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly. Carefully add boiling water. Stir in remaining 2 cups of sugar, non-dairy creamer and salt. Stirring constantly, bring mixture to a boil. Without stirring, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and cool to room temperature.
• Beat mixture until it loses gloss. Immediately fold in grated orange peel and nuts and transfer to prepared pan. Chill for 2 hours, or until firm, before cutting.

CHOCOLATE ORANGE FUDGE

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.