Cranberry Fudge

1/4 cup Butter (half stick)
2 1/2 cup Sugar
1/3 cup Evaporated Milk
1/3 cup Cranberry Juice Concentrate
12 oz Package of White chocolate chips
7 oz. Marshmallow Cream
1 cup Craisins
1/2 tsp Orange Extract

Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, orange extract, craisins and marshmallow cream into a 3-quart Pyrex bowl and set aside. Heat milk and cranberry juice at Medium setting until warm then add sugar. Bring to a rolling boil, 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 time total. Remove from heat and add butter. Stir until dissolvedPour 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.