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*
1--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.