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Cranberry Fudge
1/4 cup Butter (half stick)
2 1/2 cup 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 Creme/Fluff (1 Jar)
1 cup Craisins [optional]
1/2 tsp Orange Extract
Line a 9" x 9" pan with aluminum foil and set aside.
Place white chips, orange extract, craisins (optional) and
marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and
set aside.
Heat milk and cranberry juice at Medium setting 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°F but do not exceed 9
minutes rolling boiling 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
cast 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.
