Tuesday, May 13, 2014

Sunburst Oranges – Orange Fudge with Orange Zest Sprinkles Recipe

A delicious twist on an old favorite. Yes, our post about yesterday being Nutty Fudge Day triggered this great tasting treat.


3 cups  sugar
3/4 cup  butter or margarine
1 small  can (5 oz.) evaporated milk (about 2/3 cup)
3 packages  (4 oz. each) Semi-Sweet Chocolate, chopped
1 jar  (7 oz.) Marshmallow Creme
1 teaspoon  Orange Extract
Orange zest from 2 large Sunburst Navel Oranges

Line a nine inch square pan with foil, with ends of foil extending over sides.

Bring sugar, butter and evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly. Cook four minutes or until candy thermometer reaches 234° Fahrenheit, stirring constantly. Remove from heat. 

Add chocolate and marshmallow creme to the saucepan; stir until melted and incorporated. Add the Orange Extract; mix well. 

Pour into the prepared nine inch pan; spread to cover bottom of pan.  Add the Orange Jest over the top to add a tasty decorative flair. Cool completely in the refrigerator. Use foil handles to lift fudge from pan before cutting into squares.

You can also cool and cut the fudge first and then sprinkle the orange zest so that it stays on the top of the pieces.  This is what we did for this image.

For our nut lovers out there: Add 1 cup chopped Walnuts at the same time as you add the Orange Extract

Nutritional Info per serving: Calories: 170, Total fat: 8 g, Saturated fat: 4 g, Cholesterol: 10 mg, Sodium: 40 mg, Carbohydrate: 25 g,
Dietary fiber: 1 g, Sugars: 22 g, Protein: 1 g
Serving size: two inch square, one inch thick

When you are looking for the perfect gift for business associates, family or friends, a quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We have the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA  93257


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