Chocolate Orange Fudge
2 C. superfine sugar
2 oz. unsweetened chocolate, chopped
2/3 C. heavy cream
1/4 t. salt
1 T. unsalted butter
1/3 C. finely chopped candied orange peel
Garnish: candied orange peel, cut into small thin slices
Butter an 8-inch square glass baking dish.
In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook
over moderate heat, stirring constantly, until sugar is dissolved and chocolate
is melted.
Cook mixture, without stirring, until a candy thermometer
registers 238°F. Remove pan from heat and add butter and orange peel, swirling
pan without stirring.
Cool fudge 5 minutes and beat with a wooden spoon until it
just begins to lose its gloss (do not overbeat or fudge will seize). Pour fudge
immediately into baking dish and cool 15 minutes, or until it begins to harden.
Cut fudge into 1-inch squares and cool completely. Fudge may
be kept, in layers separated by wax paper in an airtight container lined with
wax paper, in a cool dry place 2 weeks.
Garnish fudge with candied orange peel slices.
Makes about 1 pound.
Gourmet
December 1995
