Ingredients for Christmas Cranberry Fudge
- White Chocolate Chips
- 1 teaspoon orange extract
- 1 (7 ounce) jar marshmallow creme
- Evaporated Milk
- Frozen Cranberry Juice Concentrate
- 1 1/2 cups granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
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How to Make Christmas Cranberry Fudge
- Grease or spray a 9x9 inch baking pan with cooking spray.
- In a large (3-4 quart) bowl, combine 12 ounces white chocolate chips, 1 teaspoon orange extract, and 1 (7 ounce) jar of marshmallow creme. Set aside.
- In a medium saucepan, combine 1/2 cup milk, 1 1/2 cups granulated sugar, and 1 (12 ounce) can of cranberry sauce concentrate.
- Stir constantly over medium heat. Bring to a boil.
- Clip a candy thermometer to the side of the pan. Continue to stir and cook until the mixture reaches 235°F (soft-ball stage).
- Remove from heat and immediately stir in 4 tablespoons (1/2 stick) unsalted butter.
- Pour the hot cranberry mixture over the white chocolate mixture.
- Stir vigorously until the white chocolate chips are completely melted and the mixture is smooth.
- Pour the fudge into the prepared pan and spread evenly.
- Let cool completely at room temperature.
- Refrigerate for at least 2-3 hours, or until firm.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
417g
Fat
61g
Carbs
38g
