Orange Sherbet Fudge Recipe

Orange Sherbet Fudge Recipe
 
Author: 
Nutrition Information
  • Serves: 10
  • Calories: 356
  • Fat: 1 g
  • Carbohydrates: 0.8 g
  • Sugar: 1 g
  • Sodium: 234 mg
  • Fiber: 1 g
  • Protein: 0.8 g
  • Cholesterol: 0.8 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
If you are a fan of orange sherbet, you will definitely like this fudge. It is made up of white chocolate and a delicious orange flavour. Keep in mind to taste it before putting it to set. You can increase or decrease the orange flavour according to taste.
Ingredients
  • Butter: 6 oz (1.5 sticks)
  • Granulated sugar: 2 cups
  • Heavy cream: ¾ cup
  • White chocolate chips: 1 package (12 oz)
  • Marshmallow cream (or fluff): 1 jar (7 oz)
  • Orange extract: 1 tablespoon
  • Orange (or a combination of red and yellow) food colouring
Instructions
  1. Start by preparing a 13x9 pan. Line it with foil and coat it with oil or cooking spray. Put a large saucepan with a heavy bottom over medium heat.
  2. Combine butter, sugar and cream in it. Keep stirring the mixture till the sugar is dissolved and the butter melts. Let the mixture come to a boil and put a candy thermometer in it when it is boiling.
  3. It will take around 4-5 minutes for the thermometer to reach 240 degrees.
  4. After the desired temperature is reached, take the pan off the heat. Quickly add white chocolate chips and marshmallow.
  5. Let the chocolate melt and stir the mixture till it is smooth. In a separate bowl, pour one third of the mixture.
  6. To the ⅔ remaining in the saucepan, add the orange food colouring and orange extract. Give it a stir so that the colour is even. Do the steps quickly so that the fudge doesn’t set in the process.
  7. Take the prepared pan and spread the orange fudge evenly in it. With the help of a spoon, drop the white fudge over it. With the help of a toothpick, create orange swirls. Let the fudge stay at room temperature for around 2 hours.
  8. It can also sit in the fridge for an hour. Cautiously take the fudge out of the pan by using the overhanging foil paper. With a sharp knife, cut it into bite size cubes. They can be stored in an airtight jar for up to a week.
  9. If they are kept in the fridge, take them out 30 minutes before serving so that they are at room temperature.

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