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I stumbled onto this cranberry orange fudge and it changed my gift-giving forever. After playing around in my kitchen for years, I found out that mixing tangy cranberries with zesty orange creates something truly special. The best part? It's super simple but looks like you spent all day making it. With just a handful of good ingredients, you'll whip up something that looks store-bought but tastes way better.
Key Ingredients Explained
The success of this treat depends on what you put in it. Don't skimp on the chocolate - get the good stuff with actual cocoa butter, not the chips labeled for baking. Your cranberries should feel soft and plump when you squeeze them. Always go for real oranges instead of bottled juice. And make sure you grab full-fat condensed milk, not the light version. Trust me, it won't set up right otherwise.
What You'll Need
- Main Components:
- High-quality white chocolate (24 oz)
- Full-fat condensed milk (14 oz)
- Plump dried cranberries (1 cup)
- Fresh organic oranges (2)
- Pure orange extract
- For Decorating:
- Extra dried cranberries
- Fresh orange zest
- Edible gold dust (optional)
- Tools You'll Want:
- Metal double boiler
- Cooking thermometer
- Silicone spatula
- Square baking pan (8-inch)
- Parchment paper
- Sharp knife
Making Perfect Fudge
- Setting Up Your Pan
- Put parchment in your pan with extra hanging over the sides. Push it into all the corners. Spray a tiny bit of oil on the paper so nothing sticks.
- Melting Your Chocolate
- Put water in the bottom part of your double boiler. Warm it to about 180°F. Put your chocolate and milk in the top part. Keep stirring in a figure-8 pattern until it looks smooth.
- Adding The Good Stuff
- Take it off the heat when it hits 88°F. Gently mix in your cranberries and orange zest. Add just a few drops of orange extract at the end and stir just once or twice.
- Letting It Set
- Pour everything into your pan right away. Spread it out flat. Sprinkle your toppings on while it's still wet. Put it in the fridge for at least 4 hours without touching it.
Smart Tricks for Success
Want clean slices? Run your knife under hot water between cuts. If your mixture looks grainy, warm it up a little more while stirring. Don't let your chocolate get hotter than 90°F or it'll get weird. Add your mix-ins slowly instead of dumping them all at once. And keep everything completely dry - even tiny water drops will ruin your fudge.
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Tasty Twists
Why not swap in blueberries and lemon for a different flavor combo? Throw in some chopped walnuts if you want more crunch. You can also save some of your melted chocolate and add food coloring to make cool swirls on top. For fancy occasions, try adding a thin layer of dark chocolate on top for a pretty contrast that tastes amazing too.
Keeping It Fresh
Put wax paper between layers when you store it. Keep it in the fridge but let it sit out for about 10 minutes before eating. If you're giving it as gifts, cut it into small squares and put each piece in a little paper cup. Pack them in cute boxes with clear lids to show off how pretty they are. They'll stay fresh for two weeks if you keep them cold.
Frequently Asked Questions
- → Why use a double boiler?
- It keeps white chocolate smooth without burning since the heat stays gentle.
- → Should I pick dried or fresh cranberries?
- Dried works best—fresh ones carry too much liquid and mess up the mix.
- → Is orange extract necessary?
- Yep! The zest alone won’t pack enough punch. The extract brings extra orange kick.
- → What caused graininess?
- The chocolate overheated. Use low heat and stir regularly to keep it silky.
- → How long will it last?
- Pop it in the fridge and it’s good for two weeks. Let it warm slightly before eating!