CRANBERRY NUT FUDGE
This fast and delicious fudge recipe is Bobby Langley's favorite. "The dried cranberries give it holiday flair," says the Rocky Mount, North Carolina cook.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- Line an 8-in. square dish with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. , Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 278 calories, Fat 14g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 84mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
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.
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
MOTHER'S FUDGE
Steps:
- Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.
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.
CHOCOLATE NUT FUDGE
This old-fashioned silky smooth fudge that's dotted with just the right amount of nuts is sure to appeal to sweet tooths of all ages, assures Lori Saunders of Sterling, Illinois.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 pounds.
Number Of Ingredients 9
Steps:
- Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MOMS DARK CHOCOLATE FUDGE W/ CRANBERRIES AND NUTS
My mom used to love making fudge and this is one of my favorite recipes of hers.
Provided by sherry monfils @smonfils
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- Place milk, sugar and salt in lg saucepan, bring to a boil. Boil 5 mins, stirring often. Remove from heat. Stir in chocolate and marshmellows.
- Stir until melted. Stir in vanilla, cashews and cranberries. Spray a 8" square baking pan w/ cooking spray.
- Spoon fudge mix into pan. Smooth it out. Cover and refrigerate 2 hrs.
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- Stir until fully melted then continue to cook over low, stirring often until it thickens and bubbles just start to appear - 5-6 minutes.
- Let it sit at room temperature for ½ an hour, then cover with plastic wrap and chill for 2-3 hours until firm.
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