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Yields 36 pieces
Ingredients
4 – 4oz. bars (1 pound) white chocolate, finely chopped
14.5 oz. can sweetened condensed milk
4 oz. candied orange peel
1 cup dried cranberries
1/2 cup coarsely chopped roasted and salted pistachios
Flake Sea Salt, such as Maldon or Fleur de Sel
Directions
Line an 8-inch square pan with plastic wrap (or parchment paper) that overhangs all four edges and coat with nonstick spray.
Stir together chopped white chocolate and sweetened condensed milk in a large microwave-safe bowl. Heat uncovered in the microwave on high for 1 minute and stir well. Continue heating in 30 second increments, stirring after each until melted and smooth. This will take about 2 - 3 minutes, depending on your microwave.
When the chocolate mixture is melted and smooth, add cranberries, orange peel and pistachios. Fold together with a rubber spatula. Immediately pour into the prepared pan, pressing it down into the corners of the pan using rubber spatula. Sprinkle top of fudge with flaky sea salt. Transfer pan to the refrigerator and let chill until set, about 2 hours.
Lift the chilled fudge of the pan by the overhanging plastic wrap; cut into pieces using knife.
Fudge may be stored in an airtight container at room temperature one to two weeks. Refrigerating fudge can extend its shelf life to two to three weeks.