Best Cranberry Fudge Recipes

WHITE CHOCOLATE CRANBERRY FUDGE

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.

CRANBERRY FUDGE

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.

WHITE CRANBERRY WALNUT NUTMEG FUDGE

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.

WHITE CHOCOLATE CRANBERRY NUT FUDGE

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.

PERFECT CRANBERRY CASHEW FUDGE

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.

CRANBERRY NUT FUDGE

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.

CRANBERRY WALNUT WHITE FUDGE

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.

QUICK DARK CHOCOLATE CRANBERRY CASHEW FUDGE

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.

CRANBERRY ORANGE WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8" square pan.
• In a medium saucepan, combine butter, milk, sugar and salt.
• Bring to a boil over medium heat, stirring constantly for 5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, craisins, nuts, vanilla and orange zest.
• Stir quickly for 1 minute until marshmallows melt and blend.
• Pour into pan, cool, and cut into squares.

CHRISTMAS CRANBERRY FUDGE

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.

DARK CHOCOLATE CRANBERRY AND CASHEW FUDGE

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.

OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE

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.

CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-in. square baking dish with foil; grease foil with butter., In a large heavy saucepan, combine milk, sugar and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes longer, stirring constantly. Remove from heat., Stir in chocolate and marshmallows until melted. Stir in cashews, cranberries and vanilla. Immediately spread into prepared pan. Refrigerate at least 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CRANBERRY WALNUT WHITE FUDGE

Steps:

• Line 9 inch square pan with foil. Spray lightly with cooking spray.
• Melt vanilla chips in small saucepan over low heat, stirring until smooth. Remove from heat.
• Combine powdered sugar, cream cheese and frosting; blend well. Stir in melted vanilla chips, walnuts, cranberries and orange peel. Spread in sprayed pan.
• Refrigerate about 1 hour or until firm.
• Remove fudge from pan by lifting foil. Cut fudge into squares. Serve.

CRANBERRY CHRISTMAS FUDGE

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.

PISTACHIO CRANBERRY FUDGE

Steps:

• Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
• Place chocolate chips, marshmallows and milk in 8-cup microwavable measuring cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.
• Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Refrigerate about 2 hours or until firm.
• Remove fudge from pan, using foil edges to lift. Cut into 9 rows by 8 rows, or cut into diamond shapes.

CHOCOLATE CRANBERRY FUDGE CAKE!

Steps:

• 1. Preheat oven to 325 degrees F. Line an 8" round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
• 2. Microwave 2/3 cup choc. chips, butter and unsweetened chocolate in large microwave-safe bowl on High for one minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
• 3. Add cranberry sauce and sugar, mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
• 4. Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.
• 5. MAKES GLAZE: Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce, mix well.
• 6. Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill one hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE

Steps:

• Make cake:
• Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap 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. Microwave for 30 more seconds if necessary to melt chocolate.
• Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder; mix well. 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 1 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. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well.
• Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

CREAMY WHITE CHOCOLATE CRANBERRY FUDGE RECIPE - (4.6/5)

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.

CRANBERRY-ORANGE FUDGE

Steps:

• combine cranberries and orange juice in a small microwave-safe bowl.
• cover and microwave on high 2 minutes, stirring after 1 minute.
• allow to stand covered 10 minutes.
• coarsely chop cranberries.
• line and 8" square baking pan with greased foil that extends over on two sides.
• butter sides of a heavy large saucepan.
• combine sugar, whipping cream and corn syrup.
• stirring constantly, cook over medium-low heat until sugar dissolves.
• using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
• attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
• increase heat to medium and bring mixture to a boil.
• cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
• test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
• place pan in 2" of cold water in the sink.
• add butter and vanilla; do not stir.
• cool to approximately 110 degrees.
• remove from sink.
• using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
• stir in orange peel and cranberries.
• pour into prepared pan.
• cover and chill two hours.
• cut into 1" pieces.