Want to give your friends and family a handmade Christmas present this year?
This year, why not make your own fudge to dish out at the most wonderful time of the year?
Our chocolate orange fudge recipe is perfect for making in advance, wrapping up in individual packets, and gifting as Christmas presents or even little festive tokens throughout the build up to Christmas.
Chocolate and orange is such a classic flavour combo, that we're sure everyone will love it. Plus, this recipe has a little twist; with each little square of this delicious Christmas fudge, you'll also get a piece of candied orange on top to give it a citrus twist and make it look totally professional!
Easy to make, low cost, and Christmas-themed, you'd be mad not to try this traditional fudge recipe!
Preparation time 30 minutes, plus drying time
Cooking time Up to 4 hours 30 minutes
Makes 25 pieces
You will need:
For the candied oranges:
- 2 oranges
- 200g caster sugar
- 1 vanilla pod, split
- 2 star anise
For the fudge:
- 400g dark chocolate, chopped
- 397g can condensed milk
- 30g unsalted butter
- 75g icing sugar
- 2 tsp orange zest
1. Make the candied oranges in advance, as they can be kept in an airtight container for up to 1 month. Cut off the ends of the oranges and discard. Slice the oranges into thin rounds.
2. Place into a pan of cold water and bring to the boil. Leave to simmer for 2 minutes then drain and start the process again with fresh water. Repeat this process so that you have blanched them a total of 3-5 times to remove the bitterness from the peel.
3. In a separate pan, dissolve the sugar in 200ml of water along with the vanilla pod and the star anise. Once the sugar has dissolved, bring to the boil and add the orange slices. Lower the heat and allow to simmer very gently until the peel is translucent. This could take 1-3 hours so keep checking, adding water if the slices are not covered by the syrup.
4. Preheat the oven to the lowest temperature you can. Line a baking sheet with baking parchment. Remove the orange slices from the pan with a slotted spoon and lay out on the baking sheet. Place in the oven for about 1 hour, checking regularly. Turn off the oven but leave the peel in there to dry out overnight.
5. Keep the oranges stored in the fridge in an airtight container, layered between sheets of baking parchment until ready to use.
6. To make the fudge, line a 20cm square tin with baking parchment.
7. Gently heat all of the ingredients in a pan over a low heat, stirring occasionally, until smooth. Pour into the prepared tin and smooth with a palette knife. Then cut the candied orange slices into quarters and press on top of the fudge, spacing it out evenly so there is one piece on top of each square when cut.
8. Chill in the fridge for at least an hour, until set. Cut into 25 squares and keep in the fridge for up to two weeks.
Food and styling Laura Higgins
Assisted by Laura McLeish
Photo Lizzie Orme