Recipe: Skaarup's Cranberry Fudge

SKAARUP'S CRANBERRY FUDGE
(c) 1997 T. P. Skaarup, original recipe.
May be copied unaltered. All rights
reserved.

1/4 cup Butter (half stick)
2 1/2 cup Sugar
1/3 cup Evaporated Milk (half a small can)
1/3 cup Cranberry Juice Concentrate*
11-12 oz. White Chips (1 package)
7 oz. Marshmallow Creme/Fluff (1 Jar)
1 cup Craisins [optional]
1/2 tsp Orange Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set
aside. Place white chips, orange extract,
craisins (optional) and marshmallow cream into
a 3-quart saucepan (or Pyrex bowl) and set
aside. Heat milk and cranberry juice at Medium
setting until warm then add sugar. Bring to a
rolling boil (Medium-High), stirring
constantly with a wooden spoon. Continue to
boil for [8] full minutes -or- if using a
candy thermometer continue boiling until the
boiling temperature reaches 235 F but do not
exceed 9 minutes rolling boiling total. Remove
from heat and add butter. Stir until dissolved
(but no more than 30 seconds).

Pour hot mixture over white chips, orange
extract, and marshmallow cream without
scraping the sides of the hot saucepan. Mix
until the chips are melted. Mix thoroughly and
cast into prepared pan. Cool at room
temperature. Chill in refrigerator prior to
cutting. Remove from pan, remove foil, cut
into squares.

*NOTE: Cranberry Juice Concentrate can be
found in fruit juice isle, it comes in a 12 oz
can that looks like a soda can and is
reconstituted by adding water. If you can't
find it, you can use frozen cranberry juice
mix -- let it thaw and use 1/3 cup. Use the
rest of the concentrate to make cranberry
juice to drink with the fudge.