Cranberry Nut Fudge Recipes

CRANBERRY FUDGE

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.

CRANBERRY WALNUT WHITE FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring the sugar, sour cream and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 15 minutes., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature until cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

CRANBERRY NUT FUDGE

Steps:

• Line an 8-in. square dish with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. , Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator.

WHITE CHOCOLATE CRANBERRY NUT FUDGE

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.

CRANBERRY NUT FUDGE

Steps:

• Line an 8 inch square dish with foil and grease the foil with butter.
• In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted.
• Stir in cranberries and nuts.
• Pour into prepared pan.
• Refrigerate until firm, about 2 hours.
• Using foil, lift fudge out of pan, and discard foil. Cut into squares.
• Store in refrigerator.

WHITE CRANBERRY WALNUT NUTMEG FUDGE

Steps:

• Grease a 9-inch square pan with 1 teaspoon butter.
• Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Heat in the microwave until white chocolate starts to melt, about 3 minutes. Stir until smooth. Continue to microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted.
• Stir rum flavoring, vanilla extract, and nutmeg into the white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the buttered baking pan, spreading it evenly into the corners.
• Let fudge cool until set, 8 hours to overnight.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.