Cranberry Jewel Fudge With Variations Recipes

WHITE CHRISTMAS JEWEL FUDGE

Steps:

• Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
• Variations:.
• Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
• Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

CRANBERRY CHRISTMAS FUDGE

Steps:

• Prepare a pan. Line a 8 x 8 square shaped baking-pan with aluminum foil, then spray it with some nonstick. Make room in a fridge for the pan refridgerating.
• In a large microwave bowl, break the chocolate into 1 oz pieces.
• Pour sweetened condensed milk on the chocolate.
• Microwave the chocolate for one minute. Use a silicone spatula to stir vigorously.
• When the mixture is melted and humongous, add the flavoring: vanilla extract.
• Turn into the prepared pan, and then spread into an well-even layer. Set aside.
• In the separate bowl, break white chocolate into 1 oz. pieces, then microwave for 30 seconds. Stir vigorously.
• When the chocolate is melted, stir in cream cheese. Cream cheese helps it stay soft, once it has been chilled in the fridge.
• Spread the white chocolate mixture on the top of the dark chocolate.
• Refridgerate for 3 hours. Cut into a one inch square, once you're done refridgerating.

CHRISTMAS CRANBERRY FUDGE

Steps:

• Butter or spray a 9x9 pan.
• In a 3-4 quart bowl put the white chips, orange extract, and marshmallow cream; set aside.
• In a medium size sauce pan put the milk, sugar and cranberry concentrate; stir. Bring this to a boil and cook to 235°F on candy thermometer (about 9 minutes).
• When mixture reaches 235°F, take off the heat and add butter. Stir and mix it well, and then pour over the white chips, extract, and marshmallow cream. Stir this well till all the chips are melted.
• Put into prepared pan.
• Let it cool and then refrigerate till nice and firm.
• Cut in squares.