Chocolate Orange Fudge is an irresistible sweet treat that is quick and easy to make! Using 4 simple ingredients, this fuss free fudge comes together in no time.
This is a super quick and easy fudge recipe that uses simple ingredients!
Rather than having it work sometimes but not others with tart flavours, I developed the recipe so you could succeed each time you make the recipe.
Using tried and true fudge making methods as well as a reliable chocolate orange block, this fudge hits a home run.
It will melt in your mouth and leave a rich, delicious dreamy fudginess to your day!
The ingredients needed for the recipe are shown in the photo below. They are all simple and easy to find at the local shops.
As you can see, the recipe calls for:
- butter: my preference when making fudge is to use unsalted butter. We need to chop it into small pieces to make it easier to stir consistently together with the other ingredients
- sweetened condensed milk: I have only ever seen a full fat version being sold at the supermarkets. This is different to evaporated milk but they both come in a similar tin and are found in a similar section of the store.
- orange chocolate block: in Australia, we commonly have 2 versions of this. One is a thick block like a standard chocolate block and one is a very thin variety. I recommend the thick chocolate block. This ingredient delivers the chunks of orange in the fudge as well as a smooth rich creaminess.
- dark chocolate melts: you can use chocolate melts (my preference), chocolate bits, chocolate pieces or a block (of cooking chocolate). I am using dark chocolate melts.
I find that this fudge works best using dark chocolate as it compliments the sweet flavour of the orange.
Here are the step by step instructions to make the recipe. My preference when fudge making is to use the microwave (as it is TOO easy!)
- line a cake/slice tin with parchment paper (photo 1)
- combine the fudge ingredients in a heatproof jug (photo 2)
- microwave the fudge ingredients for 2 mins, remove and stir (photo 3)
- return the jug to the microwave for a further 1 min, then remove and stir (photo 4)
We need a little over hang of paper to allow us to pull the fudge up and out of the cake tin.
1-2cm is plenty. Have a look at the 1st photo in the instructions to see what I mean.
Dark Chocolate Orange Fudge
In my mind dark chocolate and orange go together like Batman and Robin.
You simply can't have 1 without the other!
The chocolate block I recommend is the dark chocolate version with orange pieces in it.
This makes it easy to break into pieces and then add those pieces together with the rest of the ingredients to make our fudge.
You can see from the photos that there are flecks of orange in the fudge and this comes from melting that chocolate and combining it.
What is the secret to making fudge
In my mind the secret to making fudge is to make it work for you!
I don't have loads of time or the patience to stand and measure the chocolate using a candy thermometer.
For that reason, over time, I came up with fudge recipes, that work for me.
I also enjoy fudge making when it is not only quick and easy, but also when I have a reliable recipe that I can turn to. One that I know will work over and over again.
On any given day in Australia, it is too hot to let fudge sit at room temperature in the kitchen.
I always use the fridge and find it takes about an hour for the fudge to be set to a firm standard.
Frequently asked questions
What is fudge versus chocolate?
Fudge is a soft form of dessert which is made from melting chocolate and combining it with other ingredients such as butter and sweetened condensed milk.
How do you know when fudge is done without a thermometer?
You can't really go wrong with this recipe as we are basically making chocolate and combining it with other ingredients.
You will know the fudge is done, by following the times set out in the recipe (ie microwaving for an initial 2 minute period of time), followed by a 1 minute period of time.
Look for the chocolate being melted and observe that all of the chocolate bits/melts/pieces turn to liquid as you stir the wet fudge mix.
If you love making fudge (we are going to be friends for life!), then give these combos a go for ultra yum deliciousness!
- Gingerbread Fudge
- Coffee Slice (No Bake recipe)
- Malteser Fudge
- Peanut Butter Pinwheels
- Coconut Fudge
- Turkish Delight Fudge
- Microwave Marshmallow Fudge
- Mint Aero Fudge
- Snickers Fudge
- Christmas Rocky Road
- Microwave Chocolate Fudge
- Candy Cane Fudge
Oh the fudgyness my friends, just 'one more' pieces, haha
Chocolate Orange Fudge
- Cake Tin
- Baking paper/Parchment paper
- Large heatproof jug
- Spray oil
- 200g/7oz dark chocolate Note 1
- 340g/12oz orange chocolate block broken into pieces, Note 2
- 397g/14oz sweetened condensed milk 1 tin, Note 3
- 50g/1.7oz butter unsalted, chopped into pieces Note 4
- Line a square cake or slice tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 4)
- Add sweetened condensed milk, orange chocolate pieces, dark chocolate and butter to a heatproof jug
- Microwave the fudge on high temperature for 2 minutes. Use an oven mit to remove the glass jug, place on a heatproof surface and then stir to combine (using a spatula)
- Return the jug to the microwave and again heat on high for 1 minute.
- Remove the jug from the microwave, place on heatproof surface and stir till consistently combined
- Transfer the wet fudge to the lined tin and use a spatular to spread it out evenly. Hold the edges of the tin and tap 1-2 times before placing the fudge in the fridge to set
- After a minimum of 1 hour, remove fudge from fudge and use a sharp knife to cut into pieces
- This fudge will make 36 pieces when the square is cut into 4 and those squares are cut into 9 pieces each
- Store fudge for up to 10 days in the fridge in a sealed, air tight container
- Note 1 You can use chocolate bits, chocolate pieces, chocolate melts, or a block of cooking chocolate broken into pieces. Whichever you choose it needs to be the equivalent amount as per the recipe. I prefer to use chocolate melts, as they are my favourite to work with.
- Note 2 I use 2 x 170 gram blocks of orange block chocolate. Of the 2 most commonly found types for sale in Australia, I use the thick block like version, not the thin version.
- Note 3 This is 1 standard tin of sweetened condensed milk. Not to be confused with evaporated milk. Sweetened condensed milk is sweet and has a thick consistency.
- Note 4 The reason why we need to chop the butter into small pieces is to make it easier to melt and stir it together with the other ingredients. We don't want any blobs of butter in the fudge, so start small and stir till consistent! (You won't see any yellow in the fudge, keep stirring till it is all a smooth dark chocolate colour).