Cranberry Chocolate 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.

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.

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 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.
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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.

OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE

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.

PERFECT CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper.
• Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
• Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

CRANBERRY WHITE CHOCOLATE FUDGE

Steps:

• Line 8 or 9-inch square pan with foil, extending foil over edges; spray lightly with nonstick cooking spray.
• Melt chips in small saucepan over low heat, stirring until smooth, then remove from heat.
• In medium bowl, combine powdered sugar, cream cheese and frosting; blend well.
• Stir in melted chips, walnuts, cranberries and orange peel, then spread in foil-lined pan.
• Refrigerate about 1 hour or until firm; remove fudge from pan by lifting foil;
• remove foil from fudge.
• Cut into squares & serve fudge at room temperature.