This cranberry-orange fudge is packed with strips of orange peel and tart dried cranberries. The fruit is suspended in creamy white chocolate candy, and slicing it is a dream!
Line an 8-inch square pan with plastic wrap that overhangs all four edges and coat with cooking spray.
Double boiler method: Place the chocolate and sweetened condensed milk in a large glass heat-proof bowl or the top bowl of a double boiler. Mix to combine. Set the bowl over a simmering pot of water and heat, stirring constantly until completely melted and consistent.
Microwave directions: Place the chocolate and sweetened condensed milk in a large microwave-safe bowl. Heat uncovered in the microwave on high (100% power) in 1-minute increments stirring well between each, until melted and smooth. This will take about 3 minutes. Be careful; the bowl may get hot.
When the chocolate mixture is melted and smooth, add the orange peel and cranberries. Fold together with a rubber spatula. Immediately pour the candy into the prepared pan, pressing it down into the corners of the pan using the back of the rubber spatula. Sprinkle with coarse sugar, if using. Transfer the pan to the refrigerator and let chill until set, about 2 hours.
Lift the chilled candy out of the pan by the overhanging plastic wrap; cut the candy slab into pieces using a large chef’s knife.
The fudge may be stored in an airtight container at room temperature.