White Chocolate Fudge with Cranberries and Candied Citrus

Name: White Chocolate Fudge with Cranberries and Candied Citrus
Prep time: 20 min
Total time: 260 min
Ingredients: Unsalted butter, room temperature, for brushing; 3 cups chopped white chocolate (14 ounces); 1 can (14 ounces) sweetened condensed milk; 0.25 teaspoon kosher salt; 0.75 cup dried cranberries; 0.5 cup finely chopped candied citrus peel, such as orange or lemon; 0.25 teaspoon ground cardamom

By

Martha Stewart Editors

Updated on November 26, 2018

white chocolate citrus fudge with cranberries and candied citrus — Photo: Lennart Weibull

Prep Time:

20 mins

Total Time:

4 hrs 20 mins

Yield:

8 slices

Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Ingredients

Unsalted butter, room temperature, for brushing
3 cups chopped white chocolate (14 ounces)
1 can (14 ounces) sweetened condensed milk
¼ teaspoon kosher salt
¾ cup dried cranberries
½ cup finely chopped candied citrus peel, such as orange or lemon
¼ teaspoon ground cardamom

Directions

Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

Cook's Notes

Do not use white-chocolate chips in place of chopped white chocolate; added stabilizers in the chips will affect the fudge's creamy texture.