A sweet and tangy fudge with a fresh hint of rosemary to beautifully complement the orange flavors.
By Patricia Conte
This recipe for Buttermilk Fudge with Orange & Rosemary is sweet, citrusy, and full of fresh flavor.
Rosemary might be an unexpected flavor when you think of fudge, but I think it adds brightness to this candy. The orange zest is the perfect complement to the rosemary.
This fudge is sweet, yet tangy, and the fresh herbs and rosemary impart a nice cheerfulness to the candy.
There are a few things I learned while making this recipe:
-If you want to make a double batch, make two separate batches instead. I think a double batch is too much to control.
-Be patient when you’re boiling the mixture. It took me a bit longer than expected to reach 240 degrees F. on the candy thermometer. I didn’t let my first batch reach the recommended temperature (I was being impatient), and it never firmed up.
-If the mixture seems too thick after you’ve mixed it, add just a touch of buttermilk and mix it in quickly. Don’t overdo it. A small amount (1 teaspoon or so) should do the trick.
-Bon Appétit notes that the fudge can be made a week in advance, wrapped tightly, and kept at room temperature.
- ½ cup butter, cut into pieces
- 2 cups sugar
- 1 cup buttermilk
- 1 tablespoon honey
- ⅛ teaspoon salt
- 2 teaspoons orange zest, divided
- 1 teaspoon fresh rosemary leaves, chopped very fine (more or less to taste)
- Sea salt to garnish
- Candy thermometer
- Line 2 mini loaf pans with parchment paper, or aluminum foil, so it overhangs on two sides.
- Add the butter to a large sauce pan over medium heat. When the butter melts, add the sugar, buttermilk, honey, and salt. Mix to combine until the sugar has dissolved. This should only take 2-3 minutes.
- Increase the heat to medium-high (or high, depending on your stove). Bring the mixture to a boil and insert the candy thermometer.
- Allow the mixture to boil until it reaches 240 degrees F. on the candy thermometer. It’s very important to reach this temperature, or your fudge will not harden later.
- Immediately transfer the mixture to a stand mixer and beat on medium speed for 4-5 minutes, or until the mixture is thick. After the first minute or so, add 1-1/2 teaspoons of the orange zest to the mixer.
- When the mixture is ready to transfer from the bowl, fold in the rosemary. Divide the mixture in half and pour into each of the lined mini loaves.
- Smooth the tops with a mini offset spatula, then garnish with the remaining orange zest and sprinkle with sea salt.
- Allow the mixture to sit for about an hour, or until it has set up firmly.
- Lift the fudge from the pans using the overhanging paper, and cut each into 8 pieces.