Made in microwave this delicious cheat's chocolate orange fudge takes only a few short minutes to make and t is far easier than fudge made the traditonal way!
Fudge, fudge, glorious, fudge! I adore fudge, it's probably safe to say that it's one of my favourite types of confectionary, and Chocolate Orange Fudge is certainly no exception; soft, sweet and ... fudgy 🙂
While making fudge the traditional way is rewarding sometimes you just don't want all the faff of boiling sugar thermometers and frantic beating.
Step forward this recipe made in the microwave. It's ideal when you are a little short on time or just feeling a bit on the lazier side.
I must admit I was a little sceptical at first, after all, heating chocolate and sugar in a microwave just didn't seem to sit right in my mind. Sugar and chocolate are so sensitive to heat that they can easily burn (don't I just know it!) and the chocolate seize.
However, having seen a few references on the internet describing this method, I decided there must be some method to the apparent madness 🙂 and decided to give it a try!
And you know what, it worked a treat! There was no need for a sugar thermometer. No need for a quality pan either. Just a microwave, a suitable container and 10 minutes!
I used two types of chocolate in the mixture, milk and plain. I believe the plain chocolate helps this type of fudge to firm up a little more given its higher proportion of cocoa solids, but given that I'm not a massive fan of plain chocolate I introduced some milk chocolate to the mixture as well.
The combination was delicious, still being sweet and delivering a good hit of chocolatey-ness. Not wanting to go off-piste with the flavours I added some orange extract to the hot fudge mixture to create a classic flavour combo. If you enjoy Terry's Chocolate Orange, you're certainly going to love this fudge!
It's citrusy, rich, silky, sweet and indulgent! Very indulgent! The fudge was shared amongst neighbours, friends and family and everyone loved it, many of them asking for the recipe!
The fudge is oh so perfect to parcel up as small sweet gifts at Christmas time. Being a lover of baking, I just love to make small edible gifts at that time of year. Parcelled in cute cellophane bags and tied with a festive ribbon, it's lovely to share a few of these delicious pieces of confectionary.
This quantity easily filled 8 small cellophane bags (6 pieces each) leaving a few leftovers as cook's perks.. Alternatively, why not pile them high on a pretty plate for those mingling Christmas and New Year celebrations.
If you want to have a go making fudge the traditional way try my Traditional Vanilla Fudge recipe. Or for a cheats chocolate fudge not made in the microwave try this Easy Chocolate fudge on Recipes Made Easy
Cheat's chocolate orange fudge
- microwave safe container with lid at least 1.5L (2 ½ pts) capacity
- 20cm (8in) square cake tin
- baking parchment
- cling film
- 395 g (14oz) tin condensed milk
- 200 g (7oz) dark chocolate, coarsely chopped
- 200 g (7oz) milk chocolate, coarsely chopped
- 60 g (2½oz) butter, cut into cubes
- ½ teaspoon orange extract
- Lightly grease and line a 20cm (8in) square shallow cake tin.
- Pour 395g (14oz) tin condensed milk into in the microwavable container. Then add 200g (7oz) chopped dark chocolate, 200g (7oz) chopped milk chocolate, and 60g (2½ oz) diced butter, to the container (do not stir).
- Place the lid onto the container and cook in the microwave on full power for 1 minute. Remove from the microwave and stir.
- Return the container covered to the microwave and cook for a further minute. Stir again then repeat twice more, so that the fudge has had 4 minutes in the microwave.
- Now repeat stirring well after every 30 seconds. For another 1-2 minutes until the mixture is starting to bubble around the edges of the container.
- Then cook the fudge in the microwave for two more 30 second periods, stirring well between each.
- Remove the container from the microwave and stir well. You will notice a thin layer of melted butter on the surface of the fudge. Set aside for 5 – 10 minutes to cool slightly.
- Once the fudge mixture has cooled slightly, add ½ teaspoon orange extract. Stir it in thoroughly. The mixture should be thick and silky at this stage, and the melted butter should be incorporated following the thorough mixing.
- Carefully pour the fudge into the tin (remember, it will still be very hot). Use the back of a metal spoon to coax it into the corners and level the top. Set aside to cool.
- Once cool enough, cover with cling film and place into the fridge place into the fridge for a couple of hours, or over night, to firm up. Remove from the fridge and use a sharp knife to slice into pieces.
- Avoid using plastic containers to make the fudge as they can not take the high temperature that the fudge reaches.
- Remember the fudge is very hot once it has been in the microwave for a few minutes so avoid licking the spoon!
- Due to the different powers of microwaves, some will take longer than others to reach the ‘bubble stage’. Ours took 6 minutes.
- During the last two 30, second cooking periods be aware that the fudge will rise and may risk knocking off the lid. Be vigilant, and if it looks as though the lid may become displaced stop the microwave immediately, remove the container, stir the mixture thoroughly and then return it with the lid for the remaining cooking time.