chocolate orange rainbow fudge

Breaking with tradition a little here, but I thought I’d post something I made a while back for a bake sale at work. Before you all start trying to eat the monitor, this is definitely not a slimming world friendly recipe. Given there are only two ingredients – condensed milk and chocolate, with some colouring and flavouring on the side, I think Margaret, our fearless leader, would be furious if I even attempted to work out the syns. So, in the spirit of oncoming Christmas, I’m not going to! Here it is, behold in all of its wonder…

Admittedly, this isn’t something you’d eat a lot of, but it is so easy to make and looks amazing. Sadly, it is also fairly expensive to make if you don’t have the colours and flavours in already.

Here is what you need – 1.1kg of white chocolate, 710g of condensed milk. Orange essence, chocolate essence. Gel colours. Cheap chocolate works fine in this recipe because you’re not eating a lot of it, or at least you shouldn’t if you want to live past thirty and not be buried in a piano box. A quick work on the colourings, I use Wilton gels from Lakeland, as adding liquid into this mix can cause problems, but a small drop of colouring should be alright. As for flavourings, try and use essence rather than flavouring, they are more expensive to buy but last longer as you don’t need so much. Again, I buy mine from Lakeland.

The key here is to take your time. The first three layers, if you have slightly angled loaf tin, need slightly less ingredients than the top three. So, if you have an angled tin, use 167g of chocolate and 115g of condensed milk for the bottom three layers, and 200g of chocolate and 125g of milk for the top three. Line a loaf tin with foil, allowing some foil to hang over the side so you can lift the fudge out later, taking time to smooth out the edges and get it nice and crinkle free. If you have a straight loaf tin, just divide your ingredients by six so you have uniform layers.

For your first layer, which in my case was pink, put your chocolate and milk into a bowl and melt in the microwave. Gently. You want to stop every ten seconds or so and stir, and you stop microwaving when there are a few bits left in there, as the residual heat will melt them when you stir. Add a drop or two of essence, chocolate in this case, and a drop of food colouring. Mix well, don’t be stingy with the time you take, as the better you mix, the nicer the finished product will look. Once you are happy with it, pour it into the loaf tin, taking time not to get it down the sides and keeping it tidy. Let it settle for a moment or two, making sure it has reached all corners, and then lift the tin and sharply tap it on the worktop a few times, which breaks any bubbles inside the fudge. You’ll always get some, but this minimises it. Now pop it into the freezer and go do something else for forty minutes – you want the fudge to be cold with almost a skin on it, as this will stop the next layer from melting into the one below.

Now, it’s a case of building it up, repeating the above process for each layer, remembering to alternate the flavours and taking time to make sure the chocolate has melted but not seized, the bubbles are out and that you pour carefully. Remember to slightly adjust to compensate for your angled tin.

Once the sixth layer is complete, pop it in the fridge for a good few hours, and I actually prefer overnight. The more time you give it to set the better. When you’re ready to serve, very gently lift out the fudge using the foil handles and carefully unwrap. You should have a block of fudge which doesn’t look great until you start trimming the rough edges off and cutting it into pieces. Lovely! A top tip: pop your knife in warm water before cutting, and make sure it is sharp for good clean lines with no blended colour. Wipe the knife each time you cut a piece. Enjoy!

You can tinker with the flavours, the colours or the look of this very easily, and why not, if you’re not confident, have a trial run with two layers just to get the jist of it…

Finally, credit to the original recipe goes to the wonderful, talented Yoyomax, who continues to inspire on YouTube. Great work.