Tuesday, January 27, 2009

candy chat- part 3

Dark Chocolate Orange Fudge has been my Christmas candy stand-by for, I don't know, at least 10 years. It is always a hit and was a great recipe find. I can't even remember where I found the original recipe... maybe in a magazine ad somewhere?? It called for semi-sweet chocolate chips and chopped walnuts but since I really, really love dark chocolate I had to try it with the Ghirardelli bittersweet chocolate chips. It was also back then that I discovered orange oil and decided it must go in as well. It tastes like a dark, gourmet version of those foil wrapped chocolate oranges you buy at the holidays and break apart. The orange oil, rather than extract, is really key. It is made from the peel of oranges and tastes like the real deal. The only brand I am aware of, though there may be others, is Boyajian. You can find it at gourmet kitchen stores and online.

One thing is, I'm sure some may scoff at this not being "real" fudge. Yes, it contains chocolate chips and melted marshmallows, and doesn't use a candy thermometer. BUT, it is so much better than any "real" fudge I have ever had. It is very creamy and rich. Not gooey and overly sweet.

There are recipe variations listed at the end of the recipe. I like the peanut butter one, and really, you can experiment with just about any kind of chip and flavor. Let me know if you discover another "keeper" flavor combo. Oh, of course this is a great treat for Valentine's Day too. :)

Dark Chocolate Orange Fudge

2 tablespoons butter or margarine
2/3 cup undiluted Carnation Evaporated milk
1 ½ cup granulated sugar
¼ teaspoon salt
2 cups (4 ounces) mini marshmallows
1 ½ cups (9 ounces) Ghirardelli Bittersweet Chocolate Chips
1/2 teaspoon orange oil

Line an 8-inch square pan with foil and measure and place into pan the chocolate chips followed by the marshmallows. This way when it is time to pour the chips and marshmallows you are ready to go (no waiting) and the marshmallows hit the hot sugar mixture first, which is key, because they take longer to melt than the chocolate chips.

Combine butter, evaporated milk, sugar, and salt in medium heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes (for my stove 4 1/2 minutes makes the creamiest fudge), stirring constantly. Remove from heat.

Stir in marshmallows, chocolate chips, and orange oil. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8” square baking pan. Chill until firm.

Variations (replacing bittersweet chocolate chips and orange oil):
* 2 cups milk chocolate chips and 1 tsp vanilla
* 1 cup peanut butter, 1 cup semi-sweet
* 1 ½ cups semi-sweet chips and 1 tsp vanilla
* 2 cups butterscotch
* 1 ½ cup mint chocolate chips

OR replace orange oil with any other extract


Rachel said...

Have you ever tried raspberry flavor? I don't know if they even make it, but that would sure be yummy.