EASY WHITE CHOCOLATE CRANBERRY FUDGE
This White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries! It's a super easy & quick dessert with Christmas colors!
Provided by Lindsay
Categories Dessert
Time 11m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Piece, Calories 82 calories, Sugar 10.6 g, Sodium 56 mg, Fat 3.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 0.1 g, Protein 1.3 g, Cholesterol 4.9 mg
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.
WHITE CHOCOLATE CRANBERRY NUT FUDGE
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
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
WHITE CHOCOLATE CRANBERRY FUDGE
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
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.
WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS
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
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.
CRANBERRY WALNUT WHITE FUDGE
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
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.
WHITE CRANBERRY WALNUT NUTMEG FUDGE
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
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
CREAMY WHITE CHOCOLATE CRANBERRY FUDGE RECIPE - (4.6/5)
Provided by á-100232
Number Of Ingredients 6
Steps:
- Line an 8" x 8" baking dish with foil, extending the foil over the sides. Lightly butter. In a 2 quart heavy sauce pan, combine baking chips and condensed milk. Melt chips over low heat stirring often until mixture is smooth and creamy. Remove saucepan from the heat and stir in about three fourths of the dried cranberries and pistachios reserving the rest for the topping. Mix well. Stir in orange zest and vanilla. Pour into prepared baking dish. Level fudge out with a spatula and top with remaining cranberries and pistachios. Cover and chill for about 2 hours or until set. Lift fudge out of pan by the foil and cut into small pieces. Store in the fridge in an airtight container for up to one week.
FIVE MINUTE WHITE CHOCOLATE FUDGE WITH PISTACHIO AND CRANBERRIES
Saw Rachael Ray and Oprah make this on an Oprah holiday party show. It took me 7 minutes, but who's counting! Try other variations such as the original Recipe #146361 and Recipe #146387.
Provided by SharleneW
Categories Candy
Time 40m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
- Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
- Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
- Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
- Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
- Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.
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