Orange Cappuccino 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.

CAPPUCCINO FUDGE RECIPE RECIPE - (4.4/5)

Steps:

• 1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well. 2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now. 3. Place the butter,sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts. 4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly, until the thermometer reads 240 degrees Fahrenheit (115 C). 5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in. 6. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product. 7. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan. 8. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls. 9. Let the Cappuccino Fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife. Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.

ORANGE FLAVORED FUDGE

Steps:

• In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
• Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
• Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

FUDGY ORANGE CAPPUCCINO TORTE

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 9 or 10 inch springform pan.
• In large bowl, combine all brownie ingredients and mix thoroughly.
• Spread in greased pan.
• Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
• Cool on wire rack until completely cooled (atleast an hour).
• In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
• Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
• Gradually stir yolk mixture into hot mixture in saucepan.
• Cook over medium heat 3 minutes, stirring constantly.
• Remove from heat.
• Stir in 2 tablespoons liqueur and nuts.
• Refrigerate just until cool, about 25 minutes.
• Spread cooled filling mixture over top of cooled brownie.
• Refrigerate for 1 hour or until set.
• To serve:.
• Run a knife around sides of pan to loosen.
• Remove sides of pan.
• Place brownie on serving plate.
• In large mixer, combine all topping ingredients until stiff peaks are formed.
• Pipe or spoon topping mixture evenly over chilled filling.
• Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

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 CAPPUCCINO CREAMS

Steps:

• In a small heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and zest. Stir until chocolate is melted. Remove from the heat; stir in walnuts. Cool for 10-12 minutes. , Using a small spoon, fill paper or foil candy cups about two-thirds full with cooled chocolate mixture. Chill for 30 minutes. , Meanwhile, in a small saucepan, combine coffee granules and remaining cream. Cook and stir over low heat until coffee is dissolved. Add semisweet chocolate; cook and stir until chocolate is melted. Spoon about 1/2 teaspoon over each cup. Store in an airtight container at room temperature.

FROSTY ORANGE CAPPUCCINO DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
• In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
• Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
• Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.

FUDGY ORANGE CAPPUCCINO TORTE

Steps:

• Heat oven to 350°F. Grease bottom of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients except 4 oz. chocolate beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350°F. for 40 to 45 minutes or until center is set. Cool completely.In medium saucepan, combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least I hour or until filling is set.Run knife around sides of pan to loosen remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake at 375°F. for 35 to 45 minutes.Nutrition Per Serving: Calories 540 Protein 6g Carbohydrate 60g Fat 30g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.