Cranberry Chocolate Fudge Recipes

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CRANBERRY FUDGE



Cranberry Fudge image

This creamy, crunchy fudge is packed with walnuts and cranberries to satisfy all who try it. Though they may seem decadent, each little bite is filled with tons of fabulous, guilt-free flavor. -Delia Kennedy, Deer Park, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/3 pounds (81 pieces).

Number Of Ingredients 7

2 cups semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners' sugar
1/4 cup reduced-fat evaporated milk
1 teaspoon vanilla extract
1 package (5 ounces) dried cranberries
1/3 cup chopped walnuts

Steps:

  • Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

DARK CHOCOLATE CRANBERRY AND CASHEW FUDGE



Dark Chocolate Cranberry and Cashew Fudge image

I recently made JackieOhNo!'s recipe #386677 and that showed me that it can actually be pretty easy to make fudge. So, it got my creative juices flowing and I decided to try to play around and see what I can do come up with a new fudge recipe. I love dark chocolate and so that is the direction I went and threw in the other ingredients to try to cut through the richness. I included a couple hours chilling time in the cooking time but really the longer you leave it the better it gets.

Provided by Sarah_Jayne

Categories     Candy

Time 2h5m

Yield 10-12 serving(s)

Number Of Ingredients 8

2/3 cup reduced-fat evaporated milk
1 2/3 cups sugar
1 1/2 teaspoons salt
1 cup dark chocolate, broken up in bits
1 1/2 cups marshmallows
1 teaspoon vanilla
1/2 cup raw cashews, freshly toasted and roughly chopped
1/2 cup dried cranberries

Steps:

  • Put the evaporated milk, sugar and salt into a pan and bring to the boil.
  • Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
  • Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
  • Stir in the vanilla followed by the nuts and cranberries.
  • Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
  • Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
  • The longer it is in the fridge the more firm the fudge gets and the more the richness mellows out. Overnight would be fantastic but you can eat it just fine after a couple hours.
  • Cut up into squares and enjoy.

Nutrition Facts : Calories 261.7, Fat 10.1, SaturatedFat 4.9, Sodium 359.2, Carbohydrate 46.2, Fiber 2.6, Sugar 38.3, Protein 2.9

WHITE CHOCOLATE CRANBERRY FUDGE



White Chocolate Cranberry Fudge image

Stud this festive white chocolate fudge with dried cranberries and orange zest.

Provided by Food Network Kitchen

Time 1h20m

Yield about 9 1/2 dozen (114) pieces

Number Of Ingredients 9

4 cups large marshmallows (about 36)
2 cups sugar
1 cup heavy cream
4 tablespoons unsalted butter
Pinch kosher salt
3 cups white chocolate chips (18 ounces)
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
2/3 cup dried cranberries, roughly chopped

Steps:

  • Line a 9-by-13-inch baking dish with foil.
  • Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt.
  • Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

WHITE CHOCOLATE CRANBERRY NUT FUDGE



White Chocolate Cranberry Nut Fudge image

I based this recipe on several others I've seen. It is so good! The cranberries cut the sweetness of the white chocolate. Don't leave them out or it may be too sweet. If you use evaporated milk, one large can = 1 1/2 cups. Toasting the nuts is optional but it brings out their flavor. This is a great holiday sweet.

Provided by MarielC

Categories     Candy

Time 30m

Yield 6 lbs.

Number Of Ingredients 10

3 (12 ounce) packages white chocolate chips or 32 ounces white chocolate, broken into pieces
2 1/3 cups granulated sugar
1/2 cup butter
1 (16 ounce) jar marshmallow creme
1 1/2 cups dairy eggnog or 1 1/2 cups evaporated milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon nutmeg, freshly grated
1/2 cup pecans or 1/2 cup pistachios, chopped
1/2 cup dried cranberries, chopped

Steps:

  • Toast the nuts, either on the stovetop in a large skillet over medium-high heat or in the over at 350F for about 8 minutes. Set aside to cool.
  • Grease a 13x9 inch pan with butter and set aside.
  • Melt the white chocolate in a double boiler or in a bowl set over simmering water. Set aside, keeping it over the warm water so it does not solidify again.
  • Combine sugar, butter, marshmallow crème, 3/4 cup eggnog and salt in a heavy 4 quart saucepan (if using evaporated milk use all of it at this point).
  • Cook over medium high heat, stirring constantly. When mixture comes to a full boil, boil for exactly 5 minutes, still stirring constantly and making sure to scrape the bottom of the pot to prevent scorching.
  • Remove from heat. Stir in remaining 3/4 cup eggnog, melted white chocolate, vanilla, nutmeg, nuts and cranberries. Beat until well blended.
  • Pour into prepared pan. Cool to room temperature, refrigerating if desired. This may take several hours. When firm, cut into squares.

Nutrition Facts : Calories 1766.7, Fat 81.5, SaturatedFat 46.2, Cholesterol 102, Sodium 554.5, Carbohydrate 252.8, Fiber 1.4, Sugar 221.9, Protein 14.1

OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE



Outrageous Chocolate Cranberry Fudge Cake image

Make and share this Outrageous Chocolate Cranberry Fudge Cake recipe from Food.com.

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup semi-sweet chocolate chips
1/2 cup butter or 1/2 cup margarine
1 ounce unsweetened chocolate
1 cup ocean spray whole berry cranberry sauce
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup ocean spray jellied cranberry sauce

Steps:

  • Make cake:.
  • Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping to remove excess.
  • Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate.
  • Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan.
  • Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
  • Make glaze:.
  • Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
  • Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

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