Quick No-Bake CHocolate Fudge with Orange, Pecans, and Cranberries

This fudge slice is rich and decadent with bursts of orange zest and the crunch of pecans. The optional cranberries add a pop of color and a touch of tartness for extra flair!

Ingredients

230g Dark chocolate

230g Condensed milk

4 Tbsp icing sugar

zest of 2 oranges

1/2 cup chopped Pecans (1/8 c set aside to garnish)

1/4 cup chopped cranberries (optional)

1/8 cup of pumpkin seeds to add a pop of colour if desired (not essential but it adds a little extra vibrancy and crunch)

Method

• Prepare the Tin:

  • Line a standard loaf tin (approx. 9x5 inches) with parchment paper, ensuring there’s overhang on the sides for easy removal later.

• Melt the Chocolate and Condensed Milk:

  • In a heatproof bowl, combine the dark chocolate and condensed milk.

  • Place the bowl over a pot of gently simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.

  • Stir constantly until the chocolate has melted and the mixture is smooth and glossy.

• Incorporate the Dry Ingredients:

  • Remove the bowl from heat and sift in the icing sugar, stirring to combine.

  • Add the orange zest, chopped pecans, and cranberries (if using). Mix until evenly distributed.

• Set the Fudge:

  • Pour the mixture into the prepared loaf tin, pressing it down with a spatula to ensure an even layer.

  • Sprinkle over the reserved 1/8th cup of pecans and pumpkin seeds if using.

  • Smooth the top and tap the tin gently on the counter.

• Chill and Slice:

  • Place the loaf tin in the refrigerator and chill for at least 2–3 hours, or until firm.

  • Once set, lift the fudge out of the tin using the parchment overhang. Use a sharp knife to cut into slices or squares as desired.

• Serve and Store:

  • Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.