- 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
- 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.
- 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.
Reviews for Chunky Fruit 'n' Nut Fudge
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BEST FUDGE i'VE EVER MADE AND/OR EATEN!
I really love this fudge when it's done. You need to have alot of strength in your arms because there is alot of stirring. Mine always looks like its still seperated but i just continue with the recipe. I always have to pat off some liquid after it has sat before I cut it up.. Everyone I give this to loves it!
has too many ingredients in it.