CHOC-ORANGE FUDGE

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION, COOLING & STANDING) MAKES 60

575g dark eating chocolate,

chopped coarsely

2 teaspoons finely grated orange rind 3 cups (660g) caster sugar

1 cup (220g) firmly packed light

brown sugar

1/3 cup (115g) glucose syrup

1 cup (250ml) pouring cream

½ cup (125ml) milk

90g butter

45g white eating chocolate orange food colouring

1 Grease a 20cm x 30cm slice pan; line the base and long sides with baking paper, extending the paper 5cm over sides.

2 Melt 185g of the dark chocolate; stir in half the rind. Spread chocolate over base of pan; refrigerate until set. 3 Meanwhile, stir sugars, syrup, cream, milk and another 200g of the dark chocolate in a medium saucepan over low heat, without boiling, for 3 minutes or until sugar dissolves. Bring to the boil; boil, without stirring, for 10 minutes or until mixture reaches 116°C on a candy thermometer. Remove from heat, leaving thermometer in mixture; add butter, don’t stir.

4 Cool fudge for up to 1½ hours or until the temperature of the mixture drops to 40°C. Remove thermometer. Stir fudge for 10 minutes or until a small amount dropped from the spoon holds its shape. Spread fudge over chocolate in pan; smooth surface. Cover with foil; stand at room temperature for 2 hours or until firm. 5 Melt remaining dark chocolate; stir in remaining rind. Melt white chocolate; tint with orange food colouring. Working quickly, spread dark chocolate over slice; drizzle with orange chocolate. Pull a skewer through the chocolate mixture for a feather and fan effect. Stand at room temperature for 30 minutes or until chocolate sets. Using a candy thermometer will ensure perfect results.