CRANBERRY ORANGE WHITE CHOCOLATE FUDGE
I was inspired to make this fudge by a candy shop in Portsmouth, NH, called Mainely Gourmet. They sell the most decadent and unusual chocolates there. They have a cran orange white chocolate bark that is amazing. I experimented and came up with this. It's delicious, velvety and smooth. A great addition to holiday baking, I think. (Number of pieces you get depends on what size you cut them)
Provided by ciao4293
Categories Candy
Time 11m
Yield 64 pieces
Number Of Ingredients 10
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.
Nutrition Facts : Calories 54, Fat 1.8, SaturatedFat 1.1, Cholesterol 2.3, Sodium 28.4, Carbohydrate 9.2, Fiber 0.1, Sugar 8.5, Protein 0.5
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.
CHOCOLATE ORANGE FUDGE
A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.
Provided by Angela
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.3 g, Cholesterol 6.7 mg, Fat 10 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 27.2 mg, Sugar 22.2 g
WHITE CHOCOLATE CRANBERRY FUDGE
This no-bake recipe is at the top of my list when I head to the kitchen to make holiday treats. Chewy tart cranberries pair well with salty, crunchy almonds. -Lois Aitken, Dauphin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE WHITE CHOCOLATE FUDGE
I found this recipe through Pinterest. This fudge tastes very similar to a frozen orange creamsicle! I know the instructions look insane, but it is actually quick and easy to make and does not require a candy thermometer. It is great for gift giving, and one of my new favorites!
Provided by Greeny4444
Categories Dessert
Time 20m
Yield 3 Pounds
Number Of Ingredients 6
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).
Nutrition Facts : Calories 1693.6, Fat 93.6, SaturatedFat 57.3, Cholesterol 129.3, Sodium 490.7, Carbohydrate 195.7, Fiber 0.4, Sugar 195.2, Protein 22.8
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