1/4 cup Butter (half stick)
2-1/2 cups Sugar
1/3 cup Evaporated Milk (half a small can)
1/3 cup Cranberry Juice Concentrate
11-12 oz. White Chips (1 package)
7 oz. Marshmallow Cream (1 Jar)
1 cup Craisins
1/2 tsp. Orange Extract
Line a 9" x 9" pan with aluminum foil and set aside.
Place white chips, orange extract, craisins and Marshmallow creme into a 3-quart saucepan (or Pyrex bowl) and set aside.
Heat milk and cranberry juice at medium heat until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235 degrees F. but do not exceed 9 minutes rolling boil total. Remove from heat and add butter. Stir until dissolved (but no 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 pour into prepared pan.
Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan; remove foil, cut into squares.
*NOTE: Cranberry Juice Concentrate can be found in fruit juice isle, it comes in a 12 oz can that looks like a soda can and is reconstituted by adding water. If you can't find it, you can use frozen cranberry juice mix-let it thaw and use 1/3 cup. Use the rest of the concentrate to make cranberry juice to drink with the fudge.