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Recipe: Dark Chocolate Fudge L'orange
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Serving Size : 2
2 tb Orange peel -- grated
1/2 c Sour cream
12 oz Semisweet choc bits
1/4 c Margarine
1/2 c Nuts -- chopped
7 oz Marshmallow creme
1 tb Vanilla
COMBINE SUGAR, SOUR CREAM AND MARGARINE IN HEAVY SAUCEPAN. BRING TO A FULL
ROLLING BOIL STIRRING CONSTANTLY. CONTINUE BOILING 5 MINUTES OVER MEDIUM
HEAT OR UNTIL CANDY THERMOMETER REACHES 234 DEGREES, STIRRING CONSTANTLY TO
PREVENT SCORCHING. ADD MARSHMALLOW CREME AND ORANGE PEEL, STIRRING UNTIL
WELL BLENDED. REMOVE FROM HEAT STIR IN CHOCOLATE BITS UNTIL MELTED. STIR IN
NUTS AND VANILLA. POUR INTO GREASED 8 OR 9" SQUARE BAKING PAN. COOL AT ROOM
TEMPERATURE. CUT INTO SQUARES. (ORANGE PEEL MAY BE OMITTED IF DESIRED.
2 tb Orange peel -- grated
1/2 c Sour cream
12 oz Semisweet choc bits
1/4 c Margarine
1/2 c Nuts -- chopped
7 oz Marshmallow creme
1 tb Vanilla
COMBINE SUGAR, SOUR CREAM AND MARGARINE IN HEAVY SAUCEPAN. BRING TO A FULL
ROLLING BOIL STIRRING CONSTANTLY. CONTINUE BOILING 5 MINUTES OVER MEDIUM
HEAT OR UNTIL CANDY THERMOMETER REACHES 234 DEGREES, STIRRING CONSTANTLY TO
PREVENT SCORCHING. ADD MARSHMALLOW CREME AND ORANGE PEEL, STIRRING UNTIL
WELL BLENDED. REMOVE FROM HEAT STIR IN CHOCOLATE BITS UNTIL MELTED. STIR IN
NUTS AND VANILLA. POUR INTO GREASED 8 OR 9" SQUARE BAKING PAN. COOL AT ROOM
TEMPERATURE. CUT INTO SQUARES. (ORANGE PEEL MAY BE OMITTED IF DESIRED.
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