Easy Orange Chocolate Fudge

chocolate orange fudge easy 5 minute recipe 3 ingredients flavoured sugar and crumbs icing sugar

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.

sugar and crumbs jaffa twist natural flavoured orange chocolate icing sugar recipe and review

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.

chocolate orange fudge mixture easy 3 ingredients method using flavoured icing sugar easy chocolate orange fudge recipe biscuit cutters no-bake suitable for kids and gifts chocolate orange fudge pieces no bake leave to set chocolate orange fudge easy recipe and method

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.

how to make candied orange slices easy 30 minutes method

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).

making candied orange peel candied orange peel slices how to recipe method

Add to a saucepan with 100ml water and 100g caster sugar.

orange peel slices in sugar being candied method

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.

candied orange peel method boiling in sugar syrup caramel

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!)

homemade candied orange peel slices easy method and recipe

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.

chocolate fudge star shapes homemade no bake with candied orange peel decoration chocolate orange fudge recipe and method easy no-bake

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!

Orange & Mango Trifle and The Great Bloggers Bake Off

orange and mango layered trifle great blogger bake off british dessert recipe layered fruit jelly cake custard and cream

Last week whilst at cake club, I got to talking with someone involved in the Great Bloggers Bake Off. What was this I asked? (and how could I not know about it!)

Set up by Helen and Jenny, the idea revolves around that rather marvellous television programme that is the Great British Bake Off. Like many a budding baker, I am absolutely glued to the screen every Tuesday evening at 8pm, but can’t help but have an itch in my hands to what to get into the kitchen and try for myself. Which is where the Blogger part comes in – as every week the baker blog collective try their hand at one of the challenges featured on the show, and all link up into the Great Blogger Bake Off. Like the show itself, it’s great to see the variety of different things that bakers come up with in the challenges.

GreatBloggersBakeOff

Busy as I am it’s something I’ll have to hop in and out of, so yes I’m starting at week 3 (but rather glad to have missed bread week!)
This weeks challenges were trifle, floating islands, or petit fours. As much as I love minature desserts, trifle has always been a big favourite of mine as my dad makes THE best, and I always got to eat the leftovers when we’d had friend over for tea 🙂 I’ll start by saying that mine wasn’t a patch on his, but I had fun nonetheless.
Rob had been watching this weeks GBBO with me and his eyes had positively lit up at the trifles containing mango as he absolutely loves it, and from there my recipe was sprung.

Ingredients

Orange madeira cake
60g butter
60g sugar
1 egg
85g self raising flour
Rind of 1 orange
2 tablespoons of orange juice

For the trifle layers
1 pint of orange jelly
1 pint of custard
1 pint of cream, either thick or whipped
1 orange, peeled and split into segments
1 mango, peeled and sliced

First up I made the cake – as you would with any sponge/madeira – beating the butter and sugar, adding the egg and flavouring, then folding in the flour. I baked mine in a loaf tin to give a long flat sponge; it took about 15-20 minutes to bake, at 180 degrees.

orange madeira cake recipe half loaf tin peel and juice

Despite the wealth of dishes, tins, stands and plates in my kitchen, a beautifully decorated, large trifle dish as featured on the TV is sadly not in my possession. Instead, I had to make to with a pyrex dish. Pah.
First layer was the orange segments; I de-pithed them using a cocktail stick to get off the tiny bits so they wouldn’t interfere with the smooth texture of the trifle. As they were quite moist they stuck well to the edge of the glass and stayed in place even when the jelly was added.

orange segments in glass bowl trifle recipe bottom

I added enough jelly to just cover the segments, and put into the fridge until nearly set.

With the cake cool it was time to slice – I love the flecks of orange peel running through.

orange madeira cake recipe cut into slices for trifle

Again pressing into the sides of the bowl, I layered this on top of the now-set orange layer, before covering with more jelly:

action shot photography pouring jelly onto madeira cake slices in pyrex glass bowl for trifle

Back into the fridge the bowl went, giving me some time to contend with Rob’s favourite, the mango. This was beautifully dark green, plump and squishy, just as a mango should be.

fresh dark green juicy mango for trifle

For peeling and slicing… juicy is the word I’d use. You’ll notice there are no pictures of this stage, it was rather sticky, to say the least! Slices just about intact, they too were layered up and covered in the last of the jelly.

mango slices layered in trifle orange recipe using jelly

I then gave the whole jelly, cake and fruit layer a good couple of hours in the fridge to set, before layering on the custard, another hour to set, the cream, and last but absolutely essential for any good trifle, the sprinkles!

custard and cream layers on top of orange and mango trifle complete with sugar sprinkles

You’ll notice there are no steps on my custard making. As per my previous trifle recipe I’ll be honest that I inherited some bad genes from my mum in this area and am absolutely hands down rubbish at it. But resourcefully, well let’s just say it turned out ok this time around (thanks Ambrosia, sssshh!)

orange and mango trifle for great blogger bake off cake jelly custard cream sprinkles on top

And as for the judging criteria that the contestants on the programme obsess themselves with – well the layers were certainly well-defined (although next time I’d do a thinner layer of cake to look better), and the taste – safe to say I started digging in with a large spoon and struggled to stop. No pictures of this either, it wasn’t pretty!

visible layers in orange and mango trifle for great blogger bake off 2013 segments in jelly madeira cake mange slices custard and cream

Chocolate Orange Cobweb Cupcakes

Another week, another cake club! This one was held by Cake Eaters Anonymous (you can also find them on facebook), which I am very proud to say started in Nottingham. There are now a few more clubs springing up around the country but this is surely the original and best 😉
The idea behind this cake club is slightly different to last weeks in that it is run in aid of charity. The charity itself varies from month to month, but all bakers pay about £3 per ticket, which gets them 3 (massively generous) pieces of cake, with the rest sold off, and other items raffled, all for the good cause.

The theme for this month was, of course, Halloween. A lot of bakers had similar ideas along the chocolate and orange lines, but it’s surely not possible to have too much of such a good thing!

I found these fantastic halloween cupcake cases in Wilkinsons that were so bang on trend I couldn’t possibly resist.

For the cakes themselves I made a very basic chocolate sponge recipe (makes about 15 cupcakes)

150g butter
150g caster sugar
3 eggs
100g self raising flour
50g cocoa powder
1/2 teaspoon baking powder

– cream together the butter and sugar until light and fluffy
– beat in the eggs one at a time with a little flour (to stop them curdling)
– sieve in the rest of the flour, cocoa, and baking powder, and fold in with a metal spoon
– spoon into the cupcake cases and bake at 180 for about 12 minutes, until firm but spongy to touch and/or a skewer inserted into the centre comes out clean and dry

Whilst they were cooling I whipped up some orange buttercream. Orange in both colour and taste – when else can you get away with making near-luminous foods if not halloween!

75g butter
150g icing sugar
1/2 – 1 teaspoon orange essence (to taste)
few drops of orange food colouring / paste (to however dark you want)

– beat all the ingredients until you have a smooth, creamy icing

Once cool, I cored out the centre of the cupcakes with a sharp knife:

…spooned in a generous amount of the orange buttercream…

…replaced the (now trimmed) top…

…added a small blob more buttercream on top…

…cut circles out of fondant…

…and finally lay the fondant across the top of the cupcake, pressing lightly so the buttercream helps it stick.

Onto the decoration – I mixed up some royal icing sugar, cocoa powder, and a few drops of black food colouring, to make a thick dark chocolate piping icing.

The cobwebs were incredibly easy to pipe – simply making a star out of 3 or 4 lines across the cake (intersecting in the centre), before slowly going round and making the webbing between each spoke.

A pinch of edible glitter and a few spiders later…

Inside the cakes were very generously filled, and the ultimate compliment came from Rob who said they tasted like Mr Kipling’s! The boy can definitely have more cake 🙂

To take to the cake club I popped the cupcakes into some halloween cupcake wrappers. Not quite as intricate as the cupcake wrappers I reviewed a few months back, but these ones (along with the spiders) had come free with the halloween special of My Cake Decorating magazine – you can see the whole amazing stash of halloween goodies over on my twitter.

Finally it was time for cake club! The cupcakes looked fab on a stand (and surrounded by eyeballs):

But not nearly as amazing as the great array of cake all put together!

Needless to say a fabulous time was had by all and I’ll definitely be heading back here again – all for a good cause of course 😉