Can someone please explain to me why cranberry and orange goes so well together? Especially in the case of this Cranberry Orange White Chocolate Fudge?
I absolutely love making homemade fudge. For one, because fudge is delicious. But for two, because it’s so absurdly easy. You just heat white chocolate with sweetened condensed milk until everything is fully melted, swirl in your add-ins, and let it set.
Of course with Christmas upon us, I had to make this white chocolate fudge with a truly Christmasy flavor profile: cranberry orange.
I used orange zest to make it a noticeable orange flavor without adding extra sweetness. And the cranberries? I mean come on, how pretty do they make this fudge?!
Short and sweet post for you all today, loves. I’m off to take Tilly to the park for the twelfth time today. Happy baking!
Cranberry Orange White Chocolate Fudge
- 18 oz white chocolate, chopped
- 14 oz sweetened condensed milk
- 3/4 cup dried cranberries, roughly chopped
- 1/2 teaspoon salt
- zest of 2 oranges
- Line an 8″x8″ baking dish with parchment paper on the bottom and all four sides. Set aside.
- Using a large heat-proof bowl and a pot, make a double boiler. Heat the water in the pot to a rapid boil, then turn heat down to simmer. To your bowl, add in white chocolate and sweetened condensed milk. Use a spatula to stir constantly until the mixture mixture is fully melted, then remove from heat.
- Working quickly, add in cranberries, salt, and almost all of the orange zest (save about 2 teaspoons of zest to sprinkle on top). Pour mixture into prepared baking pan and tap on your counter a few times to remove any unwanted air bubbles. Sprinkle with remaining orange zest.
- Cover the baking pan tightly with plastic wrap and place in fridge to set for at least 4 hours, or overnight. Cut into small squares and serve! Will last over a week in the fridge.