A delicious pairing of savory chocolate and sweet orange, this simple fudge is sweetened with sugar and marshmallows and flavored with orange extract and zest.

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Stacked chocolate orange fudge garnished with orange zest.

About Chocolate Orange Fudge

Ideal for holidays or simply to cure a fruity chocolate craving, this festive chocolate orange fudge is great for both snacking and gifting.

How long does fudge last?

Once prepared, fudge should remain good in a sealed container on the counter or in the refrigerator for up to two to three weeks.

Can you freeze fudge?

Yes! Fudge freezes very well. For best results, wrap each piece of fudge with plastic wrap or wax paper and store in an air-tight container or freezer bag.

Fudge can be frozen for up to two to three months.

Top down view of stacked fudge with orange zest.

How should fudge be stored?

For best results, I recommend storing the fudge in the refrigerator in an air-tight container. This ensures the fudge stays firm and will have a longer shelf life (about two weeks).

If storing fudge on the counter, be aware that it may soften or appear to “melt” a little. However, this doesn’t always happen; it all depends on the exact temperature of the room. So when storing fudge at room temperature, be sure to keep it in a cool, dark place. It’s also best to wrap or separate each piece of fudge with plastic wrap or wax paper so that the fudge does not stick together.

What type of chocolate should you use?

There are many different brands of chocolate chips – even some made by popular candy companies – but from my experience, the best chocolate for baking, fudges, or truffles is Ghirardelli. It consistently performs well while baking, has a great texture (never chalky), and has a delicious flavor. This brand is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from a premium brand.

You can find their semi-sweet chocolate chips or semi-sweet chocolate bars either in the bakery isle of most grocery stores or you can buy it online.

Pieces of chocolate orange fudge with bites taken out.

How much orange zest do you need?

This recipe calls for about two tablespoons of orange zest, which you should be able to get from one medium-sized orange.

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How to make chocolate orange fudge

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a large, deep saucepan (I like to use a dutch oven), melt butter over medium heat. Once melted, add sugar and evaporated milk. Stirring constantly, bring mixture to a boil.

Step 2 – Once it’s boiling, reduce the heat to a simmer and allow the sauce to cook, undisturbed, for five minutes. When the five minutes are up, remove the saucepan from heat.

Step 3 – Add the marshmallows to the saucepan, then stir until they’re (mostly) dissolved, then add the chocolate chips. Mix until everything is melted and creamy.

Step 4 – Finally, add the orange extract and orange zest, then stir until incorporated into the chocolate.

Step 5 – Pour the chocolate fudge mixture into a long, wide baking dish lined with aluminum foil. Use a spatula to smooth out the top of the chocolate. If desired, decorate the top of the chocolate with more orange zest.

Step 6 – Refrigerate the fudge for at least 1-2 hours or until set.

Step 7 – Remove fudge from baking dish, peel away the foil, then cut into 1-inch squares (or whatever size you prefer).

Step 8 – Enjoy!

Recipe Details

Stacked chocolate orange fudge garnished with orange zest.
5 from 1 vote

Chocolate Orange Fudge

15 mins prep + 30 mins cook + 3 hrs
299 kcal
Yields: 30 squares of fudge
A delicious pairing of savory chocolate and sweet orange, this simple fudge is sweetened with sugar and marshmallows and flavored with orange extract and zest.

Ingredients 

Instructions

  • Line a 9×13 baking dish (or similar size) with parchment paper or aluminum foil, extending pieces over the sides for easy handling. If using foil, spray with cooking spray. Set dish aside.
  • In a large, deep saucepan (I like to use a dutch oven) over medium heat, melt butter, then add sugar and evaporated milk. Cook, stirring constantly, until mixture beings to boil. Reduce heat to a simmer and allow to cook, uncovered and without stirring, for 5 minutes.
  • Remove saucepan from heat. Quickly add marshmallows to saucepan, then stir until marshmallows are mostly melted. Add semi-sweet chocolate chips, then stir until melted.
  • Add orange extract and orange zest to chocolate, then stir until incorporated.
  • Pour fudge into prepared baking dish and smooth out the top in an even layer. If desired, decorate top with more orange zest.
  • Refrigerate fudge for at least 3 hours or until set.
  • Lift fudge out of baking dish by gripping excess paper/foil along the sides, then transfer fudge to a work area. Peal back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
  • Serve fudge immediately.

Nutrition

Serving: 1square of fudge | Calories: 299kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 73mg | Potassium: 140mg | Fiber: 1g | Sugar: 38g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy