Orange Fudge Sauce Recipe

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Orange Fudge Sauce Recipe
Orange Fudge Sauce Recipe photo by Taste of Home
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Orange Fudge Sauce Recipe

Read Reviews
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Publisher Photo
Ice cream lovers will scream for a jar of this rich, fudgy topping with a touch of orange flavor. It can also be served warm over pound or angel food cake. —Annie Rundle, Muskego, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 24 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1/4 cup butter
  • 1/4 cup thawed orange juice concentrate
  • 2 teaspoons grated orange peel
  • Vanilla ice cream, optional

Directions

In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth.
Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate. Yield: 3 cups.
Originally published as Orange Fudge Sauce in Taste of Home December 2013

Nutritional Facts

2 tablespoons (calculated without ice cream): 198 calories, 18g fat (10g saturated fat), 19mg cholesterol, 17mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 2g protein.

  • 24 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1/4 cup butter
  • 1/4 cup thawed orange juice concentrate
  • 2 teaspoons grated orange peel
  • Vanilla ice cream, optional
  1. In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth.
  2. Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate. Yield: 3 cups.
Originally published as Orange Fudge Sauce in Taste of Home December 2013

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Reviews forOrange Fudge Sauce

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MY REVIEW
lor213 User ID: 2386982 117685
Reviewed May. 27, 2014

"Dear Ircandi - I had the exact same experience!! I wanted to write in to see if perhaps I had done something wrong, but I guess not! The sauce seemed fine while cooking over low heat, but separated out as soon as I set it to cool to room temperature - with a layer of grease on top - and completely separated - with a thick glob of solid fat forming on top - once I refrigerated it. I might try skimming off that layer of fat and seeing it that makes a difference, but, like you, I was VERY disappointed and will not be making this, again."

MY REVIEW
ircandi User ID: 1663277 193597
Reviewed Nov. 29, 2013

"This sauce was like a giant oil slick. Is the amount of chocolate correct?? I used 24oz of 60% dark chocolate and it seemed an excessive amount. When chilled it separated and formed fat rings. I gave this sauce as a gift, and had some left over. After I tried it and was disappointed in flavor and consistency, I called and told recipient to discard. Was so disappointed in this recipe."

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