Ingredients:

  • 3 cups (540g) High-quality White Chocolate Chips (minimum 20% cocoa butter)
  • 1 can (14 oz / 397g) Sweetened Condensed Milk
  • 1/4 cup (56g) Unsalted Butter, cubed
  • 1/2 tsp (3g) Fine Sea Salt
  • 1.5 cups (150g) Fresh Cranberries, roughly chopped
  • 1 tbsp (12g) Granulated sugar (for simmering berries)
  • 2 tbsp (30ml) Fresh Orange Juice
  • 1 tbsp (6g) Freshly Grated Orange Zest
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/4 cup (40g) Dried cranberries for garnish
  • 1 tsp (2g) Orange zest for garnish

Instructions:

  1. Line the pan. Prepare an 8x8 inch pan with parchment paper, leaving a 2 inch overhang on two sides.
  2. Simmer the berries. Combine fresh cranberries, orange juice, and granulated sugar in a small skillet over medium heat. Note: This reduces the water content so the fruit does not ruin the fudge set.
  3. Cook until thickened. Simmer 10 minutes until the berries pop and the liquid becomes syrupy.
  4. Cool the fruit. Set the cranberry mixture aside to cool slightly while you prepare the base.
  5. Combine the base. Place white chocolate chips, condensed milk, and cubed butter (room temperature, approx 65 degrees Fahrenheit) in a heavy saucepan.
  6. Melt slowly. Heat over low medium heat, stirring constantly, until the mixture is completely smooth and glossy.
  7. Add aromatics. Remove from heat and stir in the sea salt, orange zest, and vanilla extract.
  8. Fold the berries. Gently swirl the cooked cranberry mixture into the white chocolate base. Note: Do not over mix if you want beautiful red ribbons throughout.
  9. Transfer and garnish. Pour the mixture into the prepared pan and top with dried cranberries and extra zest.
  10. Set the fudge. Refrigerate for at least 4 hours 15 mins until firm to the touch and cold.