Print Options

Back to Chunky Fruit 'n' Nut Fudge >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Chunky Fruit 'n' Nut Fudge

Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.

150 ServingsPrep: 30 min. + standing

Ingredients

1 package (11 ounces) dried cherries
1 cup dried cranberries
1-1/2 teaspoons plus 3/4 cup butter, softened, divided
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) miniature semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 to 11 ounces) butterscotch chips
1 package (10 ounces) peanut butter chips
3 tablespoons heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond or rum extract
1-1/2 cups unsalted cashew halves
1 package (11-1/2 ounces) semisweet chocolate chunks

Directions

In a large bowl, combine cherries and cranberries. Add enough warm
water to cover; set aside. Line a 15-in. x 10-in. x 1-in. pan with
foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, melt remaining butter. Stir in the milk,
chips and cream. Cook and stir over low heat for 15-20 minutes or
until chips are melted and mixture is smooth and blended (mixture
will first appear separated, but continue stirring until fully
blended). Remove from the heat; stir in marshmallow creme and
extract.

2 of 2

Chunky Fruit 'n' Nut Fudge (continued)

Directions (continued)

Drain cherries and cranberries; pat dry with paper towels. Stir the
fruit, cashews and chocolate chunks into chocolate mixture. Spread
into prepared pan. Let stand at room temperature until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in.
squares. Yield: 6-3/4 pounds.

Nutrition Facts: 1 serving (1 piece) equals 92 calories, 5 g fat (3 g saturated fat), 4 mg cholesterol, 23 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.