Chocolate Orange Fudge Squares Recipes

EASY 3-INGREDIENT CHOCOLATE ORANGE FUDGE

Steps:

• Break chocolate pieces into a large microwaveable bowl and microwave in 30 second increments at 50% power until completely melted and smooth.
• Stir in the sweetened condensed milk and orange extract (and orange zest, if you wish) until everything is combined and microwave on 50% power for another 45 seconds to 1 minute (stopping after 30 seconds to stir).
• Line an 8-inch x 8-inch square baking pan with parchment paper and pour the fudge mixture into the lined pan, smoothing out the top.
• Chill the fudge in the refrigerator for one to 4 hours, or until completely set.
• Slice into small squares, garnish with some additional orange zest or orange slices (I like to dip my orange slices in sugar before garnishing!) and serve.

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.

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.

CHOCOLATE ORANGE SQUARES

Steps:

• Beat butter and cream cheese until light.
• Add icing sugar and egg.
• Beat until smooth.
• Add rind and vanilla.
• Stir.
• Mix in flour, salt, and chocolate chips.
• Put into greased 9x9 inch pan.
• Bake in 350 oven for 25-30 minutes.
• Cool.
• For icing, beat cream cheese with orange juice.
• Add icing sugar and beat.
• Add more icing sugar or more orange juice as needed for easy spreading.
• Spread over bars.
• Keep refrigerated.
• Cut while cool.
• Allow to come to room temperature before serving.

CHOCOLATE ORANGE SQUARES

Steps:

• Preheat oven to 350°F.
• Grease 9-inch square cake pan.
• In medium saucepan over low heat, melt butter with chocolate.
• Pour into mixing bowl and cool 10 minutes.
• Add eggs, sugar and marmalade to chocolate mixture, whisking until smooth.
• Stir in vanilla, flour, baking powder and salt, just until flour is no longer visible.
• Pour into prepared cake pan and bake until surface is shiny, approximately 30 minutes.
• Cool completely.
• Glaze:.
• Melt butter with chocolate and add corn syrup.
• Stir until incorporated.
• Spread glaze on cake.
• Sprinkle with orange zest.
• Let cake sit until glaze is fairly firm.
• Cut into 3-inch squares or pieces of desired size.

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.

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.