Colby Anter - Feb 26, 2016

Recipe: Blood Orange Olive Oil Fudge

Who can resist fudge? I know I can't (and neither can my fellow Olive Mill marketing teammates). After letting slip my secret love of baking, they've been begging and pleading me to bring in a cheat-day worthy treat. But with my tight schedule, I've found it hard to spend some quality, one-on-one time with my kitchen. After a couple weeks, requests turned into demands which turned into skepticism, so I finally conceded. Here's what I whipped up:

BLOOD ORANGE OLIVE OIL FUDGE

Blood Orange Olive Oil Fudge

WHAT YOU'LL NEED:BLOOD ORANGE OLIVE OIL FUDGE

 

THE METHOD:

Grease a 8-inch square baking pan. Combine sugar, cocoa and salt in a heavy saucepan. Stir in Half and Half and agave syrup until incorporated.

Stir in Blood Orange Olive Oil and cook over medium heat, stirring constantly. Bring to a rolling boil and continue cooking, without stirring, until 240ºF (soft-ball stage) on a candy thermometer. Remove from heat and let stand about 20 minutes, without disturbing, until mixture cools to 130ºF.

Add vanilla and beat mixture by hand or with a hand mixer until fudge begins to thicken and shine just barely begins to disappear. Quickly pour into the prepared pan.

Add crushed or sliced almonds to top if desired. Let sit at room temperature or refrigerate until set. Cut into squares to serve.

Look, it's so good that we finished half of the pan before we got a decent picture...

BLOOD ORANGE OLIVE OIL FUDGE

 Have you tried baking with olive oil before? Let us know in the comments below!

#UseEVOO

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Written by Colby Anter