Cranberry Orange Fudge Recipes

CRANBERRY FUDGE

Steps:

• Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside.
• In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.
• Immediately add chocolate chips, stirring untill they are melted completely. Add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill untill firm.

CRANBERRY ORANGE FUDGE

Steps:

• Prepare an 8"x8" baking pan by lining it with foil, leaving some hanging over the edge. Set aside.
• Place white chocolate chips in a heat proof bowl and set aside. Place container of frosting in the microwave, heat for 20 to 30 seconds until it is hot and completely melted. Once the frosting is melted pour over the chocolate and let the heat from the frosting melt the chocolate. Stir until all chocolate is melted and smooth, then blend in orange extract, orange coloring, & cranberries.
• Pour into foil lined pan and sprinkle. Place in the refrigerator to set up then cut into one inch squares.
• Enjoy! Makes 64 one inch pieces of fudge.

ORANGE CRANBERRY WHITE CHOCOLATE FUDGE RECIPE

Steps:

• Roughly chop the cranberries and pistachios and set aside.
• Line an 8 x 8 square baking pan with foil and lightly coat with oil. Set aside.
• Melt together the white chocolate chips and sweetened condensed milk in a medium pan over medium heat stirring constantly. Keep stirring until all the chips have melted. Remove from heat.
• Stir in 15-20 drops of orange essential oil. Keep tasting until the orange is as strong as you want it. I used 20-25 drops.
• Stir in cranberries, pistachios and half the orange zest.
• Carefully pour the fudge in to prepared pan. Top the fudge with more cranberries and the remaining orange zest, if desired.
• Chill until firm. Cut in to small squares for serving.

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.

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.

CRANBERRY-ORANGE FUDGE

Steps:

• combine cranberries and orange juice in a small microwave-safe bowl.
• cover and microwave on high 2 minutes, stirring after 1 minute.
• allow to stand covered 10 minutes.
• coarsely chop cranberries.
• line and 8" square baking pan with greased foil that extends over on two sides.
• butter sides of a heavy large saucepan.
• combine sugar, whipping cream and corn syrup.
• stirring constantly, cook over medium-low heat until sugar dissolves.
• using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
• attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
• increase heat to medium and bring mixture to a boil.
• cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
• test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
• place pan in 2" of cold water in the sink.
• add butter and vanilla; do not stir.
• cool to approximately 110 degrees.
• remove from sink.
• using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
• stir in orange peel and cranberries.
• pour into prepared pan.
• cover and chill two hours.
• cut into 1" pieces.

EASY WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9×9 square pan with parchment paper that covers the sides of the pan.
• 2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
• 3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
• 4. Top the fudge with some sparkling sugar sprinkles, if you'd like to include them, and press them down into the top of the fudge.
• 5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it's cool.
• 6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

20 EASY CRANBERRY DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cranberry dessert in 30 minutes or less!