Christmas Cranberry Fudge Recipes

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.

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.

Steps:

• Prepare a pan. Line a 8 x 8 square shaped baking-pan with aluminum foil, then spray it with some nonstick. Make room in a fridge for the pan refridgerating.
• In a large microwave bowl, break the chocolate into 1 oz pieces.
• Pour sweetened condensed milk on the chocolate.
• Microwave the chocolate for one minute. Use a silicone spatula to stir vigorously.
• When the mixture is melted and humongous, add the flavoring: vanilla extract.
• Turn into the prepared pan, and then spread into an well-even layer. Set aside.
• In the separate bowl, break white chocolate into 1 oz. pieces, then microwave for 30 seconds. Stir vigorously.
• When the chocolate is melted, stir in cream cheese. Cream cheese helps it stay soft, once it has been chilled in the fridge.
• Spread the white chocolate mixture on the top of the dark chocolate.
• Refridgerate for 3 hours. Cut into a one inch square, once you're done refridgerating.

Steps:

• Butter or spray a 9x9 pan.
• In a 3-4 quart bowl put the white chips, orange extract, and marshmallow cream; set aside.
• In a medium size sauce pan put the milk, sugar and cranberry concentrate; stir. Bring this to a boil and cook to 235°F on candy thermometer (about 9 minutes).
• When mixture reaches 235°F, take off the heat and add butter. Stir and mix it well, and then pour over the white chips, extract, and marshmallow cream. Stir this well till all the chips are melted.
• Put into prepared pan.
• Let it cool and then refrigerate till nice and firm.
• Cut in squares.

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.

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.