White Chocolate Cranberry Fudge Recipe

4 1
Publisher Photo

White Chocolate Cranberry Fudge Recipe

Be the first to add a review
4 1
Publisher Photo
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
MAKES:
64 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 teaspoon butter
  • 12 ounces white baking chocolate, chopped
  • 2/3 cup sweetened condensed milk
  • 1 cup roasted salted almonds, coarsely chopped
  • 1/2 cup dried cranberries
  • 2 teaspoons grated orange peel

Directions

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 peel. 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. Yield: 1-1/2 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as White Chocolate Cranberry Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p152

Nutritional Facts

1 piece: 57 calories, 3g fat (1g saturated fat), 2mg cholesterol, 18mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 teaspoon butter
  • 12 ounces white baking chocolate, chopped
  • 2/3 cup sweetened condensed milk
  • 1 cup roasted salted almonds, coarsely chopped
  • 1/2 cup dried cranberries
  • 2 teaspoons grated orange peel
  1. 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 peel. Spread into prepared pan.
  2. Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: 1-1/2 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as White Chocolate Cranberry Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p152

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Chocolate Cranberry Fudge

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review