White Cranberry Walnut Nutmeg Fudge Recipes

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WHITE CRANBERRY WALNUT NUTMEG FUDGE



White Cranberry Walnut Nutmeg Fudge image

A pretty, delicious change of pace from chocolate fudge.

Provided by Tarragon

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 8h14m

Yield 24

Number Of Ingredients 9

1 teaspoon butter
3 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk
⅓ cup butter
2 teaspoons rum flavoring
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg, or to taste
1 cup sweetened dried cranberries (such as Craisins®)
1 cup walnut pieces

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.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.5 g, Cholesterol 17.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 64 mg, Sugar 25.6 g

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

CRANBERRY WALNUT WHITE FUDGE



Cranberry Walnut White Fudge image

A visit to several Oregon cranberry farms inspired my unusual fruit-flavored white fudge. I make it for family and friends at holidays and for special occasions. I was thrilled when the recipe earned first place at our county fair.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 pounds.

Number Of Ingredients 8

1 teaspoon plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups coarsely chopped walnuts
1 cup dried cranberries, coarsely chopped

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.

Nutrition Facts : Calories 632 calories, Fat 36g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 124mg sodium, Carbohydrate 74g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.

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