Oh, those lovely people over at Sugar and Crumbs have done it again. Their delicious ranges of flavoured icing sugars (such as this delicious salted caramel) and flavoured cocoa powders (here is my test of their cherry cocoa powder), are obviously just not enough.
No, now they have added some chocolate flavoured icing sugars to their range. Could they be any more amazing?
They were looking for testers for some of the new range so of course both my hands shot straight up in the air. Then I realised it was an email and put my hands down quickly before anyone in the office noticed 😉
First up is the wonderfully titled Jaffa Twist. It does exactly what it says on the tin (packet), and is a lovely light, tangy orange.
With so much on at the moment I needed a quick and easy recipe to get this into dessert form as soon as possible. And this fudge really fits the bill. You can make it (and eat it) in less than 5 minutes, it doesn’t need to bake, or really even set. It’d also be perfect to make with kids, as there is no absolutely heat, sharps, or other dangerous kitchen bits involved. It’d also make a great gift!
Chocolate orange fudge
50g butter, softened
45ml (approx 2.5 tablespoons) condensed milk
250g pack Sugar and Crumbs jaffa twist icing sugar
– Beat together the butter and condensed milk until smooth
– Add the icing sugar a little a time, mixing well until you have a smooth, stiff dough
– Roll into balls or cut into shapes (use a little cocoa powder to ice your surface)
– Eat immediately! Or leave in a cool dry place overnight to dry into firmer fudge pieces. If leaving to dry, put the pieces onto a a plate/baking sheet lightly dusted with cocoa powder, so they don’t stick.
Not content with quite such an easy recipe – I wanted to top mine with some candied orange peel for an extra bit of decoration. Typically, none of our local supermarkets had any in, so I set to making some. Thankfully this post from the Bright-Eyed Baker made it easy! I think as my pieces were thinner it took much less time, only around half an hour in total.
In short it’s a case of topping and tailing the orange, before scoring and removing the peel in strips.
Remove any thick bits of pith and cut into thin strips. (As my fudge pieces were only small I wanted them to be quite fine).
Add to a saucepan with 100ml water and 100g caster sugar.
Bring to the boil, and turn down to medium for around 15 – 20 minutes, until the syrup is nearly all gone and the orange is caramelising. Don’t stir the pan or you’ll ruin the caramel. If you need to, swirl the pan around a little to ensure all the orange is covered.
Use a slotted spoon and remove the peel pieces, putting them on a sugar-covered baking sheet. Quickly, using a couple of spoons, toss and separate the pieces, so they are all individually coated in sugar (don’t be tempted to use your fingers, the caramel will be scalding!)
Et voila! Easy candied peel – who needs to buy it when it’s this easy?
Press pieces into the fudge and enjoy. Any unused peel can be stored in an airtight container.
So what did I make of the icing sugar? In all honesty, it’s fantastic. It’s a rich chocolate with just the right amount of tangy orange. Dare I say it, like a big bite of a jaffa cake. Great job Sugar and Crumbs – I’ll definitely be back for more soon!