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 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
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.
OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE
Make and share this Outrageous Chocolate Cranberry Fudge Cake recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
QUICK DARK CHOCOLATE CRANBERRY CASHEW FUDGE
This fudge is by far the easiest and tastiest I have ever made. Perfect texture and very versatile. Store in a cool, dry place. Wrap in foil or waxed paper, or just cover until ready to cut and serve.
Provided by Jamie Goebel Eavou
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 4h15m
Yield 36
Number Of Ingredients 6
Steps:
- Butter an 8-inch square pan.
- Heat chocolate chips and condensed milk over low heat, stirring until chocolate is melted and mixture is smooth, about 5 minutes. Stir in cashews, cranberries, and vanilla extract.
- Pour mixture into prepared pan, spread evenly, and chill in refrigerator until set, about 4 hours.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 13.2 g, Cholesterol 3.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 30.3 mg, Sugar 5.8 g
DARK CHOCOLATE CRANBERRY AND CASHEW FUDGE
I recently made JackieOhNo!'s recipe #386677 and that showed me that it can actually be pretty easy to make fudge. So, it got my creative juices flowing and I decided to try to play around and see what I can do come up with a new fudge recipe. I love dark chocolate and so that is the direction I went and threw in the other ingredients to try to cut through the richness. I included a couple hours chilling time in the cooking time but really the longer you leave it the better it gets.
Provided by Sarah_Jayne
Categories Candy
Time 2h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Put the evaporated milk, sugar and salt into a pan and bring to the boil.
- Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
- Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
- Stir in the vanilla followed by the nuts and cranberries.
- Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
- Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
- The longer it is in the fridge the more firm the fudge gets and the more the richness mellows out. Overnight would be fantastic but you can eat it just fine after a couple hours.
- Cut up into squares and enjoy.
Nutrition Facts : Calories 261.7, Fat 10.1, SaturatedFat 4.9, Sodium 359.2, Carbohydrate 46.2, Fiber 2.6, Sugar 38.3, Protein 2.9
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