Cranberry-orange Fudge

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 1 cup dried cranberries
• 2 tablespoons orange juice
• 2 cups sugar
• 1 cup whipping cream
• 1 tablespoon light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup finely chopped candied orange peel

Recipe

• 1 combine cranberries and orange juice in a small microwave-safe bowl.
• 2 cover and microwave on high 2 minutes, stirring after 1 minute.
• 3 allow to stand covered 10 minutes.
• 4 coarsely chop cranberries.
• 5 line and 8" square baking pan with greased foil that extends over on two sides.
• 6 butter sides of a heavy large saucepan.
• 7 combine sugar, whipping cream and corn syrup.
• 8 stirring constantly, cook over medium-low heat until sugar dissolves.
• 9 using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
• 10 attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
• 11 increase heat to medium and bring mixture to a boil.
• 12 cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
• 13 test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
• 14 place pan in 2" of cold water in the sink.
• 15 add butter and vanilla; do not stir.
• 16 cool to approximately 110 degrees.
• 17 remove from sink.
• 18 using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
• 19 stir in orange peel and cranberries.
• 20 pour into prepared pan.
• 21 cover and chill two hours.
• 22 cut into 1" pieces.