Festive White Chocolate Cranberry Fudge Recipes

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9x13 inch pan with parchment paper.
• In a large saucepan, over medium heat, mix together sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
• Stir in dried cranberries, marshmallow fluff, and vanilla extract.
• Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9-by-13-inch baking dish with foil.
• Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt.
• Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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