Orange Fudge

Name: Orange Fudge
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 20
Cuisine: Global
Ingredients: 237 milliliters chopped almonds; 237 milliliters liquid non-dairy creamer; 2 teaspoons grated orange peel; 0 teaspoons salt; 59 milliliters boiling water; 710 milliliters white sugar, divided

Orange Fudge

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your collection, Orange Fudge might be a recipe you should try. This recipe makes 20 servings with 173 calories, 2g of protein, and 5g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in approximately 2 hours and 25 minutes. A mixture of almonds, salt, water, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Grease an 8 x 8 inch square pan.

Equipment you will use

Frying Pan

In a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly. Carefully add boiling water. Stir in remaining 2 cups of sugar, non-dairy creamer and salt. Stirring constantly, bring mixture to a boil. Without stirring, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.

Ingredients you will need

Nondairy Creamer

Sugar

Syrup

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat and cool to room temperature.

Beat mixture until it loses gloss. Immediately fold in grated orange peel and nuts and transfer to prepared pan. Chill for 2 hours, or until firm, before cutting.

Ingredients you will need

Orange Zest

Nuts

Equipment you will use

Frying Pan

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

237milliliters

chopped almonds 237milliliters

liquid non-dairy creamer 2teaspoons

grated orange peel 0teaspoons

salt 59milliliters

boiling water 710milliliters

white sugar, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Fudge can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.