This Chocolate Orange Toffee Fudge is a chocolate fudge infused with orange zest and milk chocolate covered toffee pieces.
Yep, more fudge.
I warned you. 🙂
The good news is that you at least know where to come for fudge recipes. 🙂
So this fudge is made with TCHO Toffee and Sea Salt Chocolate.
You don’t need to buy it if you don’t want to.
This fudge has toffee pieces in it but I did like using the chocolate that had the toffee in it as well.
Since the orange is infused into the cream it gives just slight flavor of orange.
Be sure to strain out the zest as that would be no fun to eat in fudge.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
Use Baker’s sugar. Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO .
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- zest of one orange
- 1 cup milk chocolate chips
- 1 cup Toffee and Sea Salt Chocolate (TCHO) or milk chocolate, finely chopped
- 7-ounce jar marshmallow crème
- 1 cup milk chocolate toffee pieces
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Steep 1/2 cup of heavy cream with zest of one orange for 10 minutes.
- Remove from heat and strain out zest.
- Combine sugar, butter, and orange infused heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the milk chocolate and toffee chocolate stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Fold toffee pieces into the fudge.
- Pour into prepared pan.
- Top with extra toffee pieces if desired.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.