Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Dark chocolate and orange fudge

American 5 Mins Prep · 15 Mins Cook

Line a 20cm square baking tin with baking paper. Butter the mixing bowl of a stand mixer. Chop the dark chocolate.
In a heavy-based large saucepan, combine the sugar, glucose, salt, milk, cocoa powder and chocolate. Stir over a low heat until the sugar has dissolved completely. Bring to a boil, place a thermometer in the pot and boil until the temperature reads 115°C.
Pour the mixture into the buttered mixing bowl, add the extract and dot the butter over the surface of the fudge mixture, don’t stir, and allow it to cool until the thermometer reads 48°C.
Beat the mixture on a medium speed until it starts to lose its shine and thickens slightly.
Pour into the prepared tin and allow to set.
Cut into squares while still warm.