Cranberry Orange White Chocolate Fudge Recipes

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WHITE CHOCOLATE CRANBERRY FUDGE



White Chocolate Cranberry Fudge image

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

1 teaspoon butter
12 ounces white baking chocolate, chopped
2/3 cup sweetened condensed milk
1 cup roasted salted almonds, coarsely chopped
1/2 cup dried cranberries
2 teaspoons grated orange zest

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.

ORANGE CRANBERRY WHITE CHOCOLATE FUDGE RECIPE



Orange Cranberry White Chocolate Fudge Recipe image

Provided by Camille @ Growing Up Gabel

Number Of Ingredients 7

3 cups white chocolate chips
1 14 oz can sweetened condensed milk
A pinch of sea salt
15-20 drops orange essential oil
1 cup dried cranberries
1/2 cup shelled pistachios
Orange zest from 1 orange

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.

WHITE CHOCOLATE, ORANGE & CRANBERRY FUDGE



White Chocolate, Orange & Cranberry Fudge image

Easy White chocolate fudge with orange zest and dried cranberries

Provided by TheAutisticBaker

Time 3h10m

Number Of Ingredients 4

500g Good-quality White Chocolate (I used Milkybar)
Zest of 1 ripe orange
397g Tin of condensed milk
100g Dried cranberries

Steps:

  • Grease and line an 8x8" square tin or 10x8" traybake/rectangular tin and set aside. To make the fudge in the microwave, put the White chocolate, orange zest and condensed milk into a medium or large bowl. Heat in 30 second bursts, stirring each time. This should take no longer than 1 minute 30 seconds in total. Alternatively, add the white chocolate, orange zest and condensed milk to a large saucepan and melt on a very low heat until smooth.
  • Take the fudge mixture out of the microwave or off the stove and stir in the dried cranberries. Pour the fudge mixture into the prepared tin and smooth with a knife or spatula. Refrigerate for at least 3 hours.
  • To serve, use a hot knife and cut into 36 squares.

WHITE CHOCOLATE CRANBERRY FUDGE



White Chocolate Cranberry Fudge image

Stud this festive white chocolate fudge with dried cranberries and orange zest.

Provided by Food Network Kitchen

Time 1h20m

Yield about 9 1/2 dozen (114) pieces

Number Of Ingredients 9

4 cups large marshmallows (about 36)
2 cups sugar
1 cup heavy cream
4 tablespoons unsalted butter
Pinch kosher salt
3 cups white chocolate chips (18 ounces)
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
2/3 cup dried cranberries, roughly chopped

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CRANBERRY ORANGE WHITE CHOCOLATE FUDGE



Cranberry Orange White Chocolate Fudge image

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

2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups mini marshmallows (4 oz)
1 teaspoon vanilla
1 1/2 cups good quailty white chocolate chips (I use Ghirardelli)
3/4-1 cup orange flavored dried cranberries (plain is ok if you can't find the orange ones)
1/2 cup chopped walnuts (optional)
1 grated orange, zest of

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

WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS



White Chocolate Fudge with Cranberries and Candied Citrus image

Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h20m

Yield Makes 8 slices

Number Of Ingredients 7

Unsalted butter, room temperature, for brushing
3 cups chopped white chocolate (14 ounces)
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon kosher salt
3/4 cup dried cranberries
1/2 cup finely chopped candied citrus peel, such as orange or lemon
1/4 teaspoon ground cardamom

Steps:

  • Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
  • In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

WHITE CHOCOLATE CRANBERRY-ORANGE BARS



White Chocolate Cranberry-Orange Bars image

This is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. -Erin Powell, Amarillo, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
FILLING:
1 large egg
1 can (14 ounces) sweetened condensed milk
1 teaspoon grated orange zest
1 teaspoon orange extract
1-1/2 cups white baking chips
1 cup dried cranberries

Steps:

  • Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a bowl, mix flour and brown sugar; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until light golden brown, 10-12 minutes. Cool on a wire rack., For filling, whisk together egg, milk, orange zest and extract until blended; stir in baking chips and cranberries. Spread evenly over crust. Bake until top is golden brown, 20-25 minutes longer. Cool 15 minutes in pan on a wire rack. Lifting with foil, remove bars from pan. Cut into bars. Refrigerate leftovers. Freeze option: Freeze cooled bars in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 66mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE FUDGE



Cranberry-Orange Fudge image

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

1 cup dried cranberries
2 tablespoons orange juice
2 cups sugar
1 cup whipping cream
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup finely chopped candied orange peel

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

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