This White Chocolate Dipped Orange Cranberry Fudge is filled with orange peel powder and dried cranberries all dipped in white chocolate.
It’s Friday the 13th.
In the year 2020.
I’m staying home today.
For good reason.
I had planned on getting the tree up this weekend.
Now I’m not sure that will be happening.
My husband let me know his neck is all messed up.
And well, he’s the drag out the tree and put it up guy.
I’m the supervise and decorate girl. 😀
Hopefully it will resolve itself but Friday the 13th is causing havoc right now.
As much as I want this year to hurry up and get over I actually want it to slow down just a bit.
When my husband asked why would be putting up the tree this weekend I commented that it would be the middle of November.
In which he had the look of how on Earth is it already the middle of November.
I’ve never had a year go so fast and so slow at the same time. 😀
And oh yeah, my cookbook is out on Tuesday!
Don’t miss out on the bonus recipes and getting a signed bookplate by not pre-ordering.
This is the time of year I make fudge.
I mean, I make it year round.
But this time a year I REALLY make it.
And as most of you know I make all sorts of flavors.
Usually for my husband’s work party I make a giant tray of all different flavors of fudge.
But that won’t be happening this year.
There won’t be any gatherings of any sort.
And so I’m not sure how much fudge will be made.
This years fudge season starts off with this White Chocolate Dipped Orange Cranberry Fudge.
It’s a white chocolate based fudge filled with orange peel powder and Craisins.
Orange peel powder is something you need to order (link in the recipe).
Using regular orange juice won’t work.
It needs to be a powder.
Craisins are folded in.
Then it’s all dipped in more white chocolate.
Keys to Successful Fudge:
Have a thermometer. I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
Use Baker’s sugar. Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
Use good butter. Preferably European. They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO
Want More Fudge Recipes?
- For the Fudge:
- 2 cups granulated sugar (preferably bakers sugar)
- 4 oz. unsalted butter
- 1/3 cup heavy cream
- 2 cups white chocolate chips
- 7-ounce jar marshmallow crème
- 4 TBSP Orange Peel Powder
- 1 1/4 cups Craisins (chopped finely)
- For the White Chocolate Coating:
- 6 oz. white chocolate, finely chopped
- 1 1/2 TBSP vegetable oil
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Add the orange peel powder and mix until fully combined and smooth.
- Fold in the Craisins.
- Pour the fudge into the prepared pan.
- Smooth with an offset spatula.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.
- For the Topping:
- Combine the white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl, and let cool about 15 minutes.
- Dip the top of each piece of cut fudge into the white chocolate.
- Let the white chocolate set up, about an hour and serve.