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Milk Chocolate Chips: Milk chocolate is sweet. It has a ton of sugar in it which makes it creamier and smoother than semi-sweet and dark chocolate. It’s the perfect chocolate for creamy fudge.
Semi-Sweet Chips: Semi-sweet chocolate has more cocoa solids than milk chocolate which gives its a slightly sweet and bitter notes. It tones down the milk chocolate.
Dark Chocolate Powder: Dark chocolate powder is something i always have on hand. The chocolate itself is unsweetened and a lot more bitter than semi-sweet and milk. Dark chocolate is readily available from countries all over so pick your favorite to give your fudge a rich unique and deeper flavor.
Sweet and Condensed Milk: Sweet and condensed milk is nothing but milk thickened with sugar. It gives the fudge its creamy texture and adds extra sweetness to the fudge. which is why there is no need for the addition of extra sugar.
Butter: Butter helps get things moving I like to start off my melt by melting the butter that way i can work it into the chips and condensed milk and gives it a richer flavor.
Vanilla: Vanilla is a chocolate amplifier it really drives that chocolatey flavor home. Don’t skip the vanilla.
Orange Segments: Orange segments are what gives the orange its flavor. the little pockets of the semi-dried oranges add a little burst of flavor. the zest will also slightly permeate the chocolate. too much liquid in the orange can throw off the texture of the fudge.
Pink Salt: I use pink salt for salting the oranges. The salt pulls the liquid out and makes the oranges easier to work with. time it right and they’ll still retain moisture to add little pockets of orange burst.
old fashion fudge: Old fashion fudge is generally made with cocoa powder and sugar. Since good chocolate powder can be limited i like to use my favorite chocolate chips for this. Going the chip and condensed milk route skips the added sugar and makes for a one bowl fudge.
salting the oranges: salting the oranges not only boost the flavor of the oranges it removes some of the moisture making the oranges easier to incorporate into the fudge. too wet of oranges and they’ll slip and slide right out of the fudge when its time to cut. to prep the oranges i like to zest them before i peel them. remove the peel then split each individual segment. once i have them segment i take a knife and slice the oranges in half lengthwise to expose the juicy flesh of the orange.
storing the oranges: when salting and pressing the make sure you portion out the salt and don’t press them into a whole container. controlling the amount of salt initially used will help combat overly salty oranges. once the oranges have been salted allow them to sit on a wired rack exposed to the air or in a refrigerator uncovered. the longer you leave them the more they dry out so check on the oranges ever 4-6 hours. i like to let mine sit overnight.
double boiler: fudge can be made in the microwave but personally i find the bowl harder to clean. so i always opt for a double boiler. setting up a double boiler is easy just place a small pot of water over the stove and place a glass bowl over the mouth of the pot. make sure the water cant touch the base of the bowl and you’re ready to go.
layering: layering is important so that you can get the oranges throughout the entire fudge. i like to add a layer of fudge and place a layer or oranges then continue till all the fudge is used. make sure to reserve enough fudge to cover the last layer of oranges completely.
setting: the hardest part of making fudge is waiting. when placing the fudge into containers make sure you like it with sturdy parchment of plastic wrap. allow the fudge to set till its firm to the touch. flip it out and slice it. sometimes working the edges like a warm cake can help the dismount.
tap the fudge: once the fudge is in the container tap the pan on the counter to make sure all the fudge is settled around the oranges and in the corners. if youre using a glass pan place a thick kitchen towel on the counter before tapping.