Mexican Orange Fudge
Top Rated Recipe
Key Details:
prep time: 1 hour
Cook time: 20 minutes
Difficulty Level: Easy
Course: Dessert
Cuisine: Mexican
Key Ingredients:
Milk powder
Orange juice
Orange zest
Sugar
Almonds
About Mexican Orange Fudge
Table of Contents
With predominant
flavour of orange, this fudge is so delicious that you would want to have it again and again
- Milk powder 1 cup
- Sugar ½ cup
- Orange juice ½ cup
- Orange zest, grated 1 tbsp
Step 1. Heat a thick- bottomed pan, add milk powder and roast till warm and but not fully brown. Keep aside in a plate.
Step 2. Put 2 tbsps of sugar in the same pan, stir continuously on high heat till it melts and caramelizes.
Read MoreIngredients
- Milk powder 1 cup
- Sugar ½ cup
- Orange juice ½ cup
- Orange zest, grated 1 tbsp
- Almonds, chopped 1 tbsp
How to Make Mexican Orange Fudge (Stepwise Photos)
Method
- Heat a thick- bottomed pan, add milk powder and roast till warm and but not fully brown. Keep aside in a plate.
- Put 2 tbsps of sugar in the same pan, stir continuously on high heat till it melts and caramelizes.
- Add orange juice, mix well till all the sugar dissolves.
- Add milk powder and mix well. Add remaining sugar mix and cook on low heat till the mixture thickens. Cook till the mixture begins to leave the sides of the pan.
- Add orange zest and mix. Remove the pan from heat and add almonds. Mix well and transfer onto a plate and spread. Refrigerate till completely set.
- Cut into squares and serve.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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