Cranberry Orange Honey Fudge is a delightful fusion of creamy white chocolate, tangy cranberries, and the vibrant flavor of orange. The addition of honey and marshmallow fluff creates a smooth, melt-in-your-mouth texture, while dried cranberries add a chewy contrast. This fudge is perfect for holiday gatherings, gifting, or simply indulging in a festive treat.
Why You Will Love Cranberry Orange Honey Fudge
- Perfect Balance of Flavors: The sweetness of honey and white chocolate pairs beautifully with the tangy cranberries and citrusy orange zest.
- Velvety Texture: The combination of marshmallow fluff and cream gives the fudge a luxurious, smooth consistency.
- Easy to Make: No complicated techniques required, making it a great choice for beginners.
- Long-Lasting: This fudge stays fresh for up to two weeks, making it ideal for holiday preparations or gifting.
Ingredients Notes
Sugar & Sweeteners
- 1 cup granulated sugar – sweetens the fudge.
- ½ cup unsalted butter – provides a rich, creamy base.
- ½ cup honey – adds natural sweetness and depth of flavor.
Dairy
- ½ cup heavy whipping cream – ensures a velvety texture.
Flavorings & Additions
- Pinch of kosher salt – enhances the flavors.
- 1 ½ teaspoons orange extract – delivers a burst of citrus flavor.
- Zest from 3 large oranges (about 4 tablespoons) – adds bright, fresh orange notes.
Chocolates & Mix-ins
- 11 ounces white chocolate chips (1 bag) – the base for the creamy fudge.
- 7 ounces marshmallow fluff (1 jar) – creates a light, airy texture.
- 1 cup dried cranberries – provides chewy bursts of tartness.
How to Make Cranberry Orange Honey Fudge
Kitchen Equipment Needed
- Medium saucepan
- Candy thermometer
- 8×8-inch baking dish
- Parchment paper
- Spatula
Step-by-Step Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Alternatively, lightly grease the pan.
Step 2: Cook the Mixture
In a medium saucepan, combine the granulated sugar, unsalted butter, honey, kosher salt, and heavy whipping cream. Heat over medium heat, stirring constantly until the butter is melted and the mixture starts to boil.
Once boiling, stop stirring and allow the mixture to reach 234°F. Use a candy thermometer to monitor the temperature accurately.
Step 3: Flavor & Mix
Remove the saucepan from heat. Quickly stir in the orange extract and orange zest until well combined. Add the white chocolate chips and marshmallow fluff, stirring until the mixture is smooth and fully incorporated.
Step 4: Add the Cranberries
Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the fudge.
Step 5: Pour & Set
Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly and smooth the surface.
Step 6: Chill
Allow the fudge to cool at room temperature for about 1 hour, then transfer it to the refrigerator for at least 2 hours or until fully set.
Step 7: Serve
Once the fudge is set, lift it out of the dish using the parchment paper overhang. Cut it into small squares and enjoy the sweet, tangy, and chewy combination of cranberries and orange.
Storage
- Refrigerator: Store the fudge in an airtight container in the fridge for up to 2 weeks.
- Freezer: For longer storage, freeze the fudge in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Variations
- Nutty Addition: Add chopped walnuts or pecans for a crunchy texture.
- Dark Chocolate Twist: Replace the white chocolate chips with dark chocolate for a richer flavor.
- Berry Medley: Use a mix of dried cranberries, cherries, or blueberries for a fruity variety.
Helpful Notes
- Accurate Temperature: Reaching 234°F is crucial for achieving the right fudge consistency. A candy thermometer is highly recommended.
- Smooth Surface: Tap the dish gently on the counter after pouring the fudge to remove any air bubbles and create an even layer.
- Room Temperature Cooling: Allow the fudge to cool slightly at room temperature before refrigerating to prevent condensation.
Tips from Well-Known Chefs
- Ina Garten: Use fresh, high-quality orange zest for the best citrus flavor.
- Mary Berry: Always use a non-stick saucepan for even cooking and easier cleanup.
- Martha Stewart: For clean cuts, wipe your knife with a damp cloth between slices.
Frequently Asked Questions
- Can I use fresh cranberries instead of dried?
Fresh cranberries are not recommended as their moisture content may affect the texture of the fudge. - What can I use instead of marshmallow fluff?
You can substitute with an equal amount of mini marshmallows, but they may take longer to melt. - Can I make this fudge without a candy thermometer?
It’s possible, but a candy thermometer ensures accuracy. If you don’t have one, cook the mixture until it reaches a soft-ball stage (drop a small amount into cold water, and it should form a soft ball). - Can I double the recipe?
Yes, double the ingredients and use a larger pan (such as a 9×13-inch dish). Adjust cooling time as needed. - What if my fudge is too soft?
Soft fudge may indicate undercooking. Refrigerate it longer or roll it into truffles and coat in powdered sugar or cocoa powder.
Cranberry Orange Honey Fudge is a delightful combination of citrusy, creamy, and fruity flavors, making it a standout addition to any dessert table. Happy cooking!
