White Chocolate Fudge With Cranberries And Candied Citrus Recipe

Ingredients

Unsalted butter, room temperature, for brushing 

3 cups chopped white chocolate (14 ounces) 

1 can (14 ounces) sweetened condensed milk 

1/4 teaspoon kosher salt 

3/4 cup dried cranberries 

1/2 cup finely chopped candied citrus peel, such as orange or lemon 

1/4 teaspoon ground cardamom 

Preparation

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.