Fig & Blood Orange Fudge Sauce
Rich chocolate with a hint of orange is a classic combination so we know you’ll love this fudge sauce. The fig balsamic gives it nice depth of flavor, too!
This is great for gifting or for keeping on hand for drizzling over a bowl of gelato, baked or fresh fruit, ice cream or other favorite desserts. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. You can also cool this in an 8×8” pan, allow it to set and serve it as fudge.
Scroll down for a quick how-to video!
See also: Recipe Roundup: Sigona’s Fig Balsamic
Fig & Orange Fudge Sauce
Rich chocolate with a hint of orange is a classic combination so we know you’ll love this fudge sauce. The fig balsamic gives it nice depth of flavor, too! This is great for gifting or for keeping on hand for drizzling over a bowl of gelato, baked or fresh fruit, ice cream or other favorite desserts. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. You can also cool this in an 8×8” pan, allow it to set and serve it as fudge. Makes about 1.5 cups.
Ingredients
Ingredients:
- 1 cup half & half
- 1/4 cup Sigona’s fig balsamic
- 2/3 cup Dutch process cocoa powder
- 2 1/2 cups granulated sugar
- 1/2 tsp sea salt
- 2 Tbsp Sigona’s Navel orange fusion olive oil (formerly called for Sigona's Blood Orange Fusion Olive Oil)
Instructions
- In a tall, medium pot, whisk together the cream, balsamic, cocoa and sugar. Heat over medium, stirring, until the sugar has dissolved. As soon as it boils, stop stirring. Allow the mixture to boil gently but consistently until it reaches 236°F on a candy or instant thermometer.
- Remove the pot from heat and stir in the salt and olive oil. Beat with a mixer or by hand until the mixture is no longer glossy, about 5 to 7 minutes (by hand will take longer). Allow the mixture to cool a little and then transfer to a jar(s).
- Use it for drizzling on desserts once it is cool enough that it will not burn the roof of your mouth. To save it for later, allow the mixture to cool at room temperature or in the fridge. To later use as a dessert topping, scoop out desired amount and reheat for 10 to 20 seconds in the microwave or on the stove top, then drizzle to your heart’s content.
- If you wish to make it into fudge, pour it into an 8×8-inch, parchment-lined dish and allow it to set as it cools for at least 4 hours at room temp, or in the fridge for at least 2 hours.
- Store in an airtight container for up to 3 weeks in the fridge or 1 week at room temp.
Video
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