Dark chocolate and orange are a match made in culinary heaven. We use this dashing duo to make creamy, citrusy fudge
TOP TIP! If you don’t own a thermometer, keep a glass of cold water handy. Once the mixture starts to thicken, drop a bit of it into the water. If you can form a ball with the mixture, it’s ready
| Created by | Spinneys |
| Prep time | 5 minutes |
| Setting time | Until firm |
| Cook time | 15 minutes |
| Serves | Makes 16 squares |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 182 |
| Fat | 4.3g |
| Saturates | 2.9g |
| Protein | 1g |
| Carbs | 36.9g |
| Sugars | 35.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLine a 20cm square baking tin with baking paper. Butter the mixing bowl of a stand mixer. Chop the dark chocolate.
In a heavy-based large saucepan, combine the sugar, glucose, salt, milk, cocoa powder and chocolate. Stir over a low heat until the sugar has dissolved completely. Bring to a boil, place a thermometer in the pot and boil until the temperature reads 115°C.
Pour the mixture into the buttered mixing bowl, add the extract and dot the butter over the surface of the fudge mixture, don’t stir, and allow it to cool until the thermometer reads 48°C.
Beat the mixture on a medium speed until it starts to lose its shine and thickens slightly.
Pour into the prepared tin and allow to set.
Cut into squares while still warm.
