Cranberry Orange Honey Fudge: A Sweet, Tangy, and Creamy Delight

Line an 8×8-inch square baking pan with parchment paper, allowing extra paper to hang over the edges for easy removal later.

Melt the White Chocolate:
In a medium saucepan, combine the heavy cream and honey over medium heat. Stir occasionally to prevent burning. Once it starts to warm up, add the white chocolate chips and stir until fully melted and smooth.

Add the Flavorings:
Once the mixture is smooth and creamy, stir in the vanilla extract, orange zest, and a pinch of salt. Mix until well combined, giving it a delightful citrus fragrance.

Incorporate the Cranberries:
Gently fold in the dried cranberries and any optional nuts (like pecans or walnuts) for a bit of texture and crunch. Ensure the fruit is evenly distributed throughout the fudge.

Chill the Fudge:
Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it out evenly. Let it cool to room temperature before transferring it to the fridge to chill for at least 3 hours, or until the fudge has fully set.

Slice and Serve:
Once the fudge has hardened, lift it from the pan using the parchment paper edges. Slice it into small squares and serve!

Serving and Storage Tips:
Serving: