Tuesday, December 7, 2010

Orange Fudge

Plain and simple I love fudge, but given the calories involved I make it once a year and give most of it away as gifts.

Earlier this year I discovered at Surfas an interesting product, orange oil. Not an extract or "flavoring" but oil obtained by squeezing oranges. Its called Boyajian Orange Oil and can be found HERE. The stuff has a warning label "use sparingly" and that I did, as one taste obtained from the tip of my finger was extremely orangey.

Rather than re-invent the wheel I opted to start with my favorite fudge recipe, "Stupid Easy Fudge" and added flavor from there. I've known for some time that citrus and chocolate play together well in ones mouth (ever have a chocolate dipped orange slice?) so the idea to make an Orange Fudge wasn't completely out of the blue, but had as basis in real world flavors. I used zest as well as the oil so I would have texture, visual clues and of course a true orange taste.

It worked really, really well in my not so humble opinion.

Orange Fudge
  • 6 oz semi-sweet chocolate
  • 6 oz bittersweet chocolate (I used a Valrhona 66% cacao)
  • 1 can sweetened condensed milk
  • zest of one orange divided
  • 1/4 t orange oil

Chop the bittersweet and semi-sweet chocolate and add to mixing bowl. Add 1/2 of the orange zest and the orange oil. Add sweetened condensed milk. Heat in microwave 1 minute and stir, if not enough to melt all of the chocolate zap again in 30 second increments.

When smooth transfer to a plastic wrap (cling film?) lined dish. Smooth over and sprinkle remaining zest over the top of the fudge. Carefully pull the plastic wrap over the top of the fudge and lightly press to seal the orange zest into the fudge. Chill overnight before cutting.

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