Here is a recipe for Orange Fudge and one for Mocha Fudge which you can do separately or you could make a two layer fudge
Line the bottom and sides of 8 or 9 inch pan with foil, leaving foil overhanging 2 opposite sides of the pan, and grease the foil with butter.
Place the sugar and the milk into a thick pan over a moderate heat and stir occasionally until the sugar is fully dissolved.
Add the butter, orange rind and juice, and stir gently while bringing the mixture to a temperature of 115°C.
Remove from the heat, beat until it is the consistency of thick cream, and pour into the prepared pan.
When it is nearly cold, remove from the pan using foil to lift and cut into one inch squares.
Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
In a 2-quart nonstick saucepan, mix the milk and the espresso powder. Stir in the baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Stir in the vanilla extract, pour into the prepared pan and gently press with hand to smooth top.
Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift and cut
into one inch squares.