Terry’s Chocolate Orange Fudge – Small Batch Recipe
This Terry’s Chocolate Orange Fudge is the best way to use up any leftover chocolate from Christmas. It’s also a great treat just to make for the hell of it. This recipe is a small batch recipe, using a loaf tin so if you live alone or just want a more manageable amount of fudge this is ideal! You can of course always double this recipe and set it in a larger tin if you’d like. Homemade chocolate fudge has a shelf life of up to 1 month if stored correctly. This chocolate fudge is also made using the traditional method. This involves boiling together brown sugar, milk, condensed milk, chocolate and butter. Once the fudge has reached the right temperature, it is then cooled slightly and beaten.
So how do I make this Terry’s Chocolate Orange Fudge from scratch?
This Terry’s Chocolate Orange Fudge is a pretty simple recipe. The only complex part of the recipe is waiting for the fudge to reach the right temperature.
In a medium/large saucepan, add the condensed milk, sugar, milk, dark and milk chocolate and butter. Cook on a low heat, stirring often. Using a candy thermometer, bring the temperature of the fudge up to over 80°c (160°f). This may take 30-40 minutes on a low heat. Ensure you stir the mix often, using the rubber spatula to scrape the bottom of the pot as it cooks to prevent burning.
Once the fudge has reached the right temperature, turn the heat off and leave to cool slightly for 3-4 minutes. Once the fudge has chilled slightly, beat the fudge together for 5-10 minutes until it thickens.
Grease and line a loaf tin with baking paper. Divide the chocolate fudge into two and place half of it into the loaf tin. Using the palette knife, smooth out the fudge evenly. Leaving a couple segments to the side, place a layer of Terry’s Chocolate Orange on top of the fudge. Top with the remaining half of the fudge and smooth over evenly. You can dip the palette knife or spoon in water to help if needed. Place any remaining Terry’s chocolate orange on top. Allow to cool for 2-3 hours before slicing into squares. Store leftovers in an airtight container at room temperature for up to 2 weeks. They will last about 1 month if stored in the fridge.
Frequently Asked Questions
Chocolate fudge is technically a candy. It usually consists of butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate. (Britcannica.com)
It’s possible you didn’t cook the fudge to the desired temperature, or you didn’t allow it to cool before beating it. The sugar crystals need to cool slightly before it can be beaten into the correct texture.
Allow your fudge to cool at room temperature. If you have chilled it, allow it to come to room temperature for 1-2 hours before slicing. Another trick is to fill up a cup with boiling water. Using a sharp knife, dip the knife into the hot water between each slice.
This homemade fudge can be kept for 2-3 weeks in an airtight container at room temperature. It has a shelf life closer to 1 month if stored in the fridge.
Fudge is best eaten at room temperature. As it is a candy and contains a lot of sugar, it can harden a lot when cold. If you are strong it in the fridge, allow it to come to room temperature before eating for best results.
Yes, plain fudge usually needs to be boiled up to 110-115°c which is a “softball” stage. However, because we add chocolate into this recipe, it doesn’t need to go as high. This is because the chocolate helps set the fudge when it cools.
For more No Bake Recipes, check out my No Bake Category, here.
Maybe you’re interested in more Chocolate Recipes? You can find my Chocolate Category, here.
Terry’s Chocolate Orange Fudge
Equipment
- 1 medium/large saucepan
- 1 Rubber spatula
- 1 Loaf tin
- 1 Small palette knife or spoon
- 1 Sharp Knife
- 1 candy thermometer
Ingredients
- 1 entire Terry's Chocolate Orange about 150 grams
- 200 grams condensed milk
- 100 grams brown sugar
- 75 grams milk
- 150 grams dark chocolate chopped or chips
- 50 grams milk chocolate chopped or chips
- 50 grams butter
Instructions
- In a medium/large saucepan, add the condensed milk, sugar, milk, dark and milk chocolate and butter.
- Cook on a low heat, stirring often.
- Using a candy thermometer, bring the temperature of the fudge up to over 80°c (160°f). This may take 30-40 minutes on a low heat.
- Ensure you stir the mix often, using the rubber spatula to scrape the bottom of the pot as it cooks to prevent burning.
- Once the fudge has reached the right temperature, turn the heat off and leave to cool slightly for 3-4 minutes.
- Once the fudge has chilled slightly, beat the fudge together for 5-10 minutes until it thickens.
- Grease and line a loaf tin with baking paper.
- Divide the chocolate fudge into two and place half of it into the loaf tin.
- Using the palette knife, smooth out the fudge evenly. Leaving a couple segments to the side, place a layer of Terry's Chocolate Orange on top of the fudge.
- Top with the remaining half of the fudge and smooth over evenly. You can dip the palette knife or spoon in water to help if needed.
- Allow to cool for 2-3 hours before slicing into squares.
- Store leftovers in an airtight container at room temperature for up to 1 month.
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