Orange Fudge

4 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    2 h 25 m
Recipe by  ONEMINA

“This fudge is made in Mexico.”

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Adjust Servings

Original recipe yields 20 pieces



  1. Grease an 8 x 8 inch square pan.
  2. 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. Remove from heat and cool to room temperature.
  3. 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.

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Reviews (4)

Rate This Recipe


Awesome fudge! I used french vanilla creamer, and omitted the orange peel and almonds. AND CAUTION!!!! when you add the boiling water it makes the sugar curl up and it spits back at you! I almost got burned!! It also takes time and patients but it was worth it, I'll be making somem more today!



Everybody loved it. I used butter pecan non dairy creamer which was great.



Shocking, but I followed the recipe as written! Funny how everyone tweaks the thing then rates it....

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Amount Per Serving (20 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 39 mg
  • 2%

Based on a 2,000 calorie diet



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Chocolate Orange Fudge


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Chocolate Peanut Butter Fudge