Holly Bell's chocolate orange spiced fudge

(2 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Holly Bell's chocolate orange spiced fudge
Holly Bell's chocolate orange spiced fudge
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

    (plus chilling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Whip up this quick and easy fudge in just 15 mins. Leave to chill and decorate with seasonal treats - chocolate eggs would make this the perfect Easter treat


  • 200g marshmallows
  • 70g butter, cut into cubes the size of a thumb nail
  • 200g dark chocolate, broken into pieces
  • 1/4 tsp ground cinnamon
  • Zest of one orange (without pith)
  • 100g crimson raisins
  • 40g crystalised ginger chopped
  • Small sugar eggs to decorate (optional)

This recipe is easy to make as it uses marshmallows rather than sugar so you don't have to worry about using a sugar thermometer


  1. Place the marshmallows, butter, dark chocolate, ground cinnamon and orange zest into a saucepan. Heat on a low hob until completely dissolved, stirring regularly. Donít be tempted to hurry it by turning up the heat Ė the chocolate will burn!
  2. Remove from the heat and add the raisins and ginger, stir well and pour into a tin (approx. 24cm x 24cm) lined with greaseproof paper. Push small sugar eggs into the top if you wish then refrigerate for 2 hours. Cut into squares and serve!

Your rating

Average rating

  • 5
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter