Dark Chocolate Orange Fudge

36 servings
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 15 minutes

Dark Chocolate Orange Fudge is the easiest Christmas candy recipe. Creamy fudge made with only 3 ingredients: chocolate, orange extract and condensed milk.

With the classic combo of dark chocolate and bright orange, Easy Chocolate Fudge just got even easier and tastier with this Christmas Candy Recipe!

stack of 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.


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!

Dark Chocolate Orange Fudge in baking pan with foil


  • 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.



  • 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.

bite taken out of Dark Chocolate Orange Fudge

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Dark Chocolate Orange Fudge

Dark Chocolate Orange Fudge is the easiest Christmas candy recipe. Creamy fudge made with only 3 ingredients: chocolate, orange extract and condensed milk.
Yield 36 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 27mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

Dark Chocolate Orange Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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