Orange Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Orange Fudge to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Orange Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 cups white sugar, divided
• 1/4 cup boiling water
• 1 cup liquid non-dairy creamer
• 1/4 teaspoon salt
• 2 teaspoons grated orange peel
• 1 cup chopped almonds

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Grease an 8 x 8 inch square pan

Step 2: Technique & Execution

In a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly

Step 3: Technique & Execution

Carefully add boiling water

Step 4: Technique & Execution

Stir in remaining 2 cups of sugar, non-dairy creamer and salt

Step 5: Technique & Execution

Stirring constantly, bring mixture to a boil

Step 6: Technique & Execution

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