Chunky Orange Macadamia Fudge
Indulge in the decadent fusion of citrusy brightness and nutty crunch with this Chunky Orange Macadamia Fudge recipe! Luxuriously smooth semi-sweet and white chocolate combine with sweetened condensed milk and a hint of creamy butter to create a rich, velvety base. The addition of vibrant orange zest and pure orange extract infuses the fudge with a fruity depth, while roughly chopped macadamia nuts provide irresistible texture. This easy, no-bake treat comes together in just 15 minutes of prep time, making it perfect for festive gatherings, edible gifts, or an anytime sweet tooth fix. Whether you're a fan of fudge recipes or simply love fresh and nutty flavor pairings, this citrusy chocolate delight is sure to become a favorite. Store in the fridge for up to two weeks to enjoy bursts of orange and macadamia bliss anytime!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 12 oz Semi-sweet chocolate chips
- 6 oz White chocolate chips
- 2 tbsp Unsalted butter
- 2 tbsp Orange zest
- 1 tsp Pure orange extract
- 1 cup Macadamia nuts, roughly chopped
- 0.25 tsp Salt
- 1 as needed Non-stick cooking spray
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly spray the parchment with non-stick cooking spray and set aside.
In a medium saucepan over low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, white chocolate chips, and unsalted butter.
Stir the mixture constantly with a heatproof spatula until all the chocolate has melted and the mixture is completely smooth, about 5-7 minutes.
Remove the saucepan from heat and stir in the orange zest, pure orange extract, salt, and chopped macadamia nuts. Mix until evenly distributed.
Pour the fudge mixture into the prepared baking pan and spread it out evenly with the spatula.
Gently tap the pan on the counter a few times to eliminate any air bubbles and ensure the fudge is evenly leveled.
Let the fudge cool at room temperature for about 1 hour, then transfer it to the refrigerator to chill for at least 2 hours or until fully set.
Using the parchment paper overhang, lift the fudge from the pan and place it on a cutting board.
Cut the fudge into 16 equal squares (or smaller pieces if preferred).
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
5035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.6 g | 397% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 579.6 g | 211% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 502.6 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1577 mg | 121% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2762 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
