CRANBERRY ORANGE FUDGE
I love combining cranberry and orange during the holidays, they just work and are so festive, especially this Cranberry Orange Fudge.
Provided by Wendy O'Neal
Categories other desserts
Time 7m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 piece
CRANBERRY ORANGE WHITE CHOCOLATE FUDGE
I was inspired to make this fudge by a candy shop in Portsmouth, NH, called Mainely Gourmet. They sell the most decadent and unusual chocolates there. They have a cran orange white chocolate bark that is amazing. I experimented and came up with this. It's delicious, velvety and smooth. A great addition to holiday baking, I think. (Number of pieces you get depends on what size you cut them)
Provided by ciao4293
Categories Candy
Time 11m
Yield 64 pieces
Number Of Ingredients 10
Steps:
- Grease an 8" square pan.
- In a medium saucepan, combine butter, milk, sugar and salt.
- Bring to a boil over medium heat, stirring constantly for 5 minutes.
- Remove from heat.
- Stir in marshmallows, chocolate chips, craisins, nuts, vanilla and orange zest.
- Stir quickly for 1 minute until marshmallows melt and blend.
- Pour into pan, cool, and cut into squares.
Nutrition Facts : Calories 54, Fat 1.8, SaturatedFat 1.1, Cholesterol 2.3, Sodium 28.4, Carbohydrate 9.2, Fiber 0.1, Sugar 8.5, Protein 0.5
CRANBERRY-ORANGE FUDGE
This is a true old fashioned candy makers fudge...no cheating with this one. It takes a bit of extra work, but once you taste it you will agree that it was worth all the effort. Cooking time includes 2 hours of chilling time.
Provided by Chef Buggsy Mate
Categories Candy
Time 3h45m
Yield 4 dozen pieces, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 16.1, Sodium 11.3, Carbohydrate 18.3, Fiber 0.2, Sugar 17.2, Protein 0.2
CRANBERRY FUDGE
This creamy, crunchy fudge is packed with walnuts and cranberries to satisfy all who try it. Though they may seem decadent, each little bite is filled with tons of fabulous, guilt-free flavor. -Delia Kennedy, Deer Park, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 pounds (81 pieces).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-ORANGE SCONES
These moist, tender, and flavorful cranberry-orange scones are a great start to the day!
Provided by Michelle Hoile
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g
WHITE CHOCOLATE CRANBERRY FUDGE
This no-bake recipe is at the top of my list when I head to the kitchen to make holiday treats. Chewy tart cranberries pair well with salty, crunchy almonds. -Lois Aitken, Dauphin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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