Tutti-Frutti Fudge
Submitted by willb0440
Chocolate fudge with dates, nuts, and a bright hit of orange zest cooked to soft-ball stage on the stovetop. A fruity twist on classic homemade fudge that makes 81 bite-sized squares.
YIELD
81 servingsPREP
10 minCOOK
30 minREADY
1 hrsRegular fudge? That’s fine. But fudge with chewy dates, crunchy nuts, and a whisper of orange zest? Now we’re talking.
This old-school stovetop fudge uses cocoa powder, sweetened condensed milk, and a duo of granulated and brown sugar cooked to the soft-ball stage for that dense, melt-on-your-tongue texture.
The dates give it a caramel-like chew, the nuts add snap, and the orange peel lifts the whole thing with a bright citrus note you won’t see coming.
One batch cuts into 81 squares, which means you’ve got plenty to share (or hide).
Pro Tips
- Use a reliable candy thermometer and don’t rush it. Hitting soft-ball stage (236F) is the whole game
- Stir constantly with a wooden spoon to prevent scorching on the bottom
- Let the mixture cool to lukewarm before stirring in dates and nuts, otherwise it can get grainy
- Butter the pan generously so the fudge releases cleanly when you cut it
- Store in the fridge in an airtight container for up to two weeks
Ingredients
Directions
In a heavy 4-quart saucepan, combine cocoa, condensed milk, water, orange peel, corn syrup, granulated sugar and brown sugar.
Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer.
Cook to 236 F (115 C) or soft- ball stage.
Remove from heat and allow mixture to cool to lukewarm.
Meanwhile, butter a 9-inch square baking pan; set aside.
Add dates and nuts to fudge.
Using a wooden spoon, stir until mixture thickens and begins to set up.
Scrape into prepared pan.
Refrigerate 3 hours or until firm. Cut into 1-inch squares.
Serve immediately, or store in an airtight container in the refrigerator.
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