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Cranberry Fudge
Ingredients:
1/4 cup Butter (half stick)
2 1/2 cup Sugar
1/3 cup Evaporated Milk
1/3 cup Cranberry Juice Concentrate
12 oz Package of White chocolate chips
7 oz. Marshmallow Cream
1 cup Craisins
1/2 tsp Orange Extract
Method:
Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, orange
extract, craisins and marshmallow cream into a 3-quart Pyrex bowl and set aside.
Heat milk and cranberry juice at Medium setting until warm then add sugar. Bring
to a rolling boil, 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 F but do not exceed 9 minutes rolling boiling
time total. Remove from heat and add butter. Stir until dissolved
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 cast into prepared pan. Cool at room temperature. Chill in
refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.
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