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Cranberry Cashew Fudge

What berries say “Christmas” more than cranberries? I add those little ruby-red gems to a simple nut fudge recipe, giving it a colorful and festive upgrade. —Betsy King, Duluth, Minnesota
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    about 1-3/4 pounds (64 pieces)


  • 2 teaspoons butter, softened
  • 2/3 cup evaporated milk
  • 1-2/3 cups sugar
  • 1/8 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • 1-1/2 cups miniature marshmallows
  • 1/2 cup unsalted cashews, chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon vanilla extract


  • 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.

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