Dark Chocolate Orange Fudge is the easiest Christmas candy recipe. Creamy fudge made with only 3 ingredients: chocolate, orange extract and condensed milk.
DARK CHOCOLATE ORANGE FUDGE
Orange and Chocolate are an iconic flavor pairing, with the rich, bitterness of the dark chocolate brightened by the sweet, citrusy orange. This combination may seem new but according to master chocolatiers Lindt, it’s a flavor pairing enjoyed by nobles for hundreds of years. Treat yourself like royalty with this indulgent Dark Chocolate Orange Fudge recipe.
As you bite into the soft, rich Dark Chocolate Orange Fudge (throne optional), you won’t believe that it’s made with only 3 ingredients and ready to set in just minutes! Since it’s one of the only ingredients, use good quality dark chocolate chips. The higher the cocoa amount, the deeper the chocolate flavor and bitterness that blends so beautifully with the orange extract.
For a fresher and brighter citrus flavor, use fresh orange zest instead of orange extract in this Dark Chocolate Orange Fudge recipe. The reason you want to use orange extract or zest versus orange juice is that you will need too much juice to get the same flavor. When making fudge, you don’t want to add too much watery liquid (like juice) or it won’t set properly.
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Making Dark Chocolate Orange Fudge with no butter can be trickier since there is less fat content to keep it smooth. Melt the dark chocolate with the sweetened condensed milk over low heat. Don’t rush it, it needs time to absorb the fat and sugar from the milk. Don’t use evaporated milk in this recipe, it has too much water and your chocolate will seize.
This east Dark Chocolate Orange Fudge recipe is one you can use all year round, but its especially festive during the holidays! You can make large batches of Dark Chocolate Orange Fudge and freeze them for go-to instant desserts. A decadent piece fudge with a cup of Hot Chocolate or coffee is just the treat you need after a busy winter afternoon.
Dark Chocolate Orange Fudge is a simple yet fancy handmade candy recipe perfect for gifting! They may not believe it wasn’t special ordered from Europe, so attach the recipe on a handwritten card. It’s an extra special touch and lets the lucky person you gifted this fudge recreate it all year long. Pair this fudge with our other Chocolate Recipes in a festive holiday gift basket!
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VARIATIONS ON DARK CHOCOLATE ORANGE FUDGE
- Chocolate: Substitute half the dark chocolate chips with milk chocolate chips or semi-sweet chocolate chips for a lighter, sweeter fudge. You could also use white chocolate chips or almond bark for White Chocolate Orange Fudge.
- Citrus: Instead of orange, try other citrus extracts or citrus zest like lemon, lime, tangerine, or mandarin oranges. Be sure to use extract or zest only.
- Fruits: Fold in dried fruit, chopped into bite sized pieces, like dried cranberries, blueberries, cherries, or apricots to bring out the fruity flavor.
- Nuts: Dark Chocolate Orange Fudge would taste delicious with chopped nuts like cashews, walnuts, or pecans. Toast the nuts in a skillet before chopping and folding in with the orange extract.
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HOW TO STORE DARK CHOCOLATE ORANGE FUDGE
- Serve: Dark Chocolate Orange Fudge can be kept at room temperature for up to 3 days in a sealed container or plastic storage bag in a cool, dry place.
- Store: Place Dark Chocolate Orange Fudge in an airtight container and refrigerate for up to 2 weeks. Bring to room temperature to soften before serving.
- Freeze: Once fudge has set at least 4 hours in the refrigerator you can freeze it. Cut fudge into servings sizes and freeze in a sealed container for up to 6 months. Thaw at room temperature or overnight in the refrigerator.
- 2 1/2 cups dark chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon orange extract , or 4 teaspoons orange zest
- Line an 8x8 pan with foil and spray with vegetable oil spray.
- Add dark chocolate chips and sweetened condensed milk to a large saucepan on low heat.
- Stir until chocolate is melted.
- Turn off heat and add in orange extract.
- Spread into baking dish.
- Refrigerate for 4 hours before slicing.