Cranberry Orange Honey Fudge
Ingredients:
1 cup granulated sugar
3/4 cup unsalted butter
1/2 cup honey
Pinch of kosher salt
3/4 cup heavy whipping cream
1 1/2 teaspoons orange extract
Zest from 3 large oranges about 4 tablespoons
11 ounces white chocolate chips 1 bag
7 ounces marshmallow fluff 1 jar
1 cup dried cranberries
Instructions:
Prepare the Pan: Line a 9-inch square baking dish with parchment paper, leaving some overhang on the sides to make removing the fudge easier. Set aside.
Cook the Mixture: In a medium saucepan, combine the butter, sugar, honey, salt, and heavy cream. Place over medium-high heat, stirring constantly. Bring the mixture to a rolling boil. Once it reaches a boil, set a timer for 4 minutes, continuing to stir throughout to prevent scorching.
Combine Ingredients: In a large mixing bowl, add the orange extract, orange zest, white chocolate chips, and marshmallow fluff.
Pour and Mix: Carefully pour the hot butter mixture over the ingredients in the bowl. Using an electric mixer on medium speed, beat the mixture until the white chocolate melts and everything is smooth and combined.
Fold in Cranberries: Gently fold in the dried cranberries, making sure they are evenly distributed throughout the fudge mixture.
Set the Fudge: Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Let the fudge set at room temperature for about 3 hours, or until firm.
Slice and Serve: Once the fudge has set, lift it out of the pan using the parchment paper. Cut into bite-sized squares and serve.
Storage: Store the fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. For longer storage, freeze in an airtight container for up to 3 months.
Nutritional Information:
Prep Time: 10 minutes Cook Time: 10 minutes Chill Time: 3 hours Total Time: 3 hours 20 minutes
Calories: Approximately 150 kcal per piece Servings: 24 pieces