Cranberry Fudge

Cranberry Fudge

1/4 C. butter

2 1/2 C. sugar

1/3 C. evaporated milk

1/3 C. cranberry juice

1 12-oz. bag vanilla baking chips

1 7 oz. jar marshmallow cream or 2 C. mini-marshmallows

1 C. craisins

1/2 t. orange extract

Line a 9 x 9 pan with foil.

Place white chips, orange extract, craisins and marshmallow cream into a 3 qt. saucepan and set aside.

Heat milk at medium until warm then add the sugar. Bring to a rolling boil stirring constantly with a wooden spoon. Reduce flame to minimum setting which maintains the boil. Continue to boil for 7 full minutes.

At 4 minutes into the boil add the cranberry juice and Stop the timer. The cool cranberry juice will stop the boil. Bring back to a boil and restart the timer for another 4 min. You want to boil for a total of 8 min. or if using a candy thermometer continue boiling until the boiling temp. reaches 235° F. Do not exceed 9 min rolling boil total.

Remove from heat and add butter. Stir until dissolved (but not more than 30 seconds)

Pour hot mixture over white chips, orange extract, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and quickly pour into prepared buttered pan. Cool at room temp.

Chill in refrigerator prior to cutting. Remove from pan. remove foil and cut into squares.

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