Christmas is a time for joy, family, and delicious food. This year, why not try making your own Christmas cranberry fudge? This classic holiday treat is a perfect way to spread some holiday cheer. With its creamy texture, sweet and tart flavor, and festive red and green color, cranberry fudge is sure to be a hit with everyone who tries it. Plus, it's surprisingly easy to make, so even if you're a novice baker, you can still enjoy this delicious treat.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 CHRISTMAS FUDGE
Make and share this Cranberry Christmas Fudge recipe from Food.com.
Provided by Tracy-Dorothy
Categories Candy
Time 4h35m
Yield 64 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68.8, Fat 5.1, SaturatedFat 3.2, Cholesterol 3.3, Sodium 13.8, Carbohydrate 6.7, Fiber 1.2, Sugar 4.5, Protein 1.6
CHRISTMAS CRANBERRY FUDGE
My grandma always made this at Christmas. Then my mom, and when I started baking, I also made this. It's easy and uses cranberry concentrate instead of the usual dried or fresh. It is now a family tradition with us and I hope you enjoy it as much as we do.
Provided by pressurecooker
Categories Candy
Time 19m
Yield 1 LB., 8 serving(s)
Number Of Ingredients 7
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.
PERFECT CRANBERRY CASHEW FUDGE
Turn into a complete 'Christmas Tree Hugger' with this updated version of 'Yo Mamma's fudge.' The ultra smooth and creamy consistency of this fab fudge paired with the tart and tangy cherry-flavored dried cranberries and the tender crunch of the whole cashews makes this treat one more reason to leave the decorations up all year long. Merry Christmas all year long!
Provided by Karen H.
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h15m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.3 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 6.1 g, Sodium 135.4 mg, Sugar 30.1 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.
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.
Tips:
- For the best flavor, use fresh cranberries. If you don't have fresh cranberries, you can use frozen cranberries, but be sure to thaw them completely before using.
- To make sure the fudge sets properly, use a candy thermometer to measure the temperature of the sugar mixture. The mixture should reach 234 degrees Fahrenheit (112 degrees Celsius).
- If you don't have a candy thermometer, you can test the mixture by dropping a small amount into a glass of cold water. If the mixture forms a soft ball, it is ready.
- Be careful not to overcook the fudge, as it will become too thick and crumbly.
- For a creamier fudge, add a little bit of butter or cream to the mixture.
- To add a festive touch, sprinkle the fudge with chopped nuts, dried cranberries, or candy canes.
Conclusion:
Christmas Cranberry Fudge is a delicious and easy-to-make holiday treat. With its sweet and tangy flavor, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a festive and delicious dessert, give this recipe a try!
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