4 cups sugar
1 can evaporated milk
1 cup butter
1 bag white chocolate chips
2 (7 oz.) jars marshmallow creme
1 tsp orange extract
zest of one orange
1 to 1 1/2 cups dried cranberries, slightly chopped
In a large saucepan melt butter. Add sugar and milk. Cook over medium heat, stirring constantly until it reaches 236°. Make sure to use a candy thermometer, the right temperature is very important! Too hot will make it too hard and not hot enough and your fudge will be too soft to cut. Remove from heat and add chocolate chips, marshmallow creme and orange extract. Beat with a spoon until melted and blended. Fold in cranberries and orange zest, be sure to save some orange zest for the top. Pour into a 9x13-inch pan lined tinfoil. Sprinkle the reserved orange zest on top. Cool Completely. Cut and Enjoy!
