This cranberry walnut white fudge is the perfect treat for the holiday season. Packed with rich white chocolate your taste buns will be pleased.
It’s that time of year again to start whipping up all those Christmas treats. My mom is that person that cooks in the kitchen all day making sausage balls, fudge, and divinity and giving it away in little gift bags.
I’m sure people have a love/hate feelings for those bags of treats. They love the treats, but they also don’t want to be fat. It’s just so hard to say no when you know it tastes so good. Christmas calories shouldn’t count.
My favorite part of those goody bags have always been the fudge. As I have said before I’m not one for sweets, but some things do get me. White chocolate and fudge. Not big on just chocolate, but love fudge.
So if both of those things taste great why not combine them? I honestly can’t think of anything more wonderful than white chocolate fudge. But we can’t stop there. I mean you’ve gotta have some nuts in your fudge. And to make it better what about some fruit.
So that is it. Cranberry walnut white fudge. A little twist on a classic packed with a whole lot of flavor.
For this recipe I use both white chocolate chips and good quality white chocolate. I do this because the white chocolate bar has a stronger taste and isn’t as waxy. All you do is break up that bar in its squares and put in a plastic bag and use a mallet to break it up.
A food thermometer is a must for this. People say a candy thermometer, but my regular digital food thermometer is actual useable for a candy thermometer. Just add the sugar, butter, and evaporated milk in a big saucepan and melt over medium heat.
Once all the butter has melted turn your burner up to high and boil. You have to stir the mixture continuously. Once boiling turn the heat down and use your thermometer to watch when you mixture gets to 234 degrees. Once it does remove from heat.
Add all you white chocolate and mix really well until melted then add your marshmallow fluff and vanilla extract and mix well. Last add your dried cranberries and walnut and mix.
Pour the mixture in your foil lined pan and let it sit. I let mine sit for a few hour before pulling the foil out of the pan and cutting up the fudge. To get cleaner cuts I would pop the pan in the freezer for 10 minutes.
Just cut in about inch squares and you are ready to serve.
White Chocolate Cranberry Fudge
- 4 Oz White chocolate bar Good quality
- 1 1/2 Cups White chocolate chips About 12 ounce bag
- 1 Jar Marshmallow fluff 7 oz
- 3 Cups Sugar
- 3/4 Cups Butter
- 6 Oz Evaporate milk
- 1 Cup Walnut pieces
- 1 Cup Dried cranberries 6 oz bag
- 1 Tsp Vanilla extract
Line a 9 inch pan with foil all the way up the sides.
Break up chocolate bar in a plastic baggie and a mallet.
Add sugar, evaporated milk and butter in a larger sauce pan over medium heat and melt all the butter stirring continuously.
Turn heat up to high and bring to a boil while stirring. Add your thermometer and once to a boil and turn down heat and watch for it to reach 234 degrees. Once to temperature remove from heat.
Add all the white chocolate and stir until melted and then add marshmallow fluff and vanilla and stir until mixed well.
Add cranberries and walnuts and mix then pour into your foil lined 9 inch pan. Let sit for a couple hours until cooled off.
Once cooled pull the fudge by the foil liner out of the pan and then cut into 1 inch squares. Store in an air tight container in order to stay fresh