Best 8 Cranberry Nut Fudge Recipes

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Indulge your sweet cravings with our delectable Cranberry Nut Fudge, a symphony of flavors and textures that will tantalize your taste buds. This rich and creamy fudge is infused with the tangy sweetness of cranberries and the nutty crunch of walnuts, pecans, and almonds. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe will guide you through each step, ensuring a perfect batch of fudge every time.

For those with dietary restrictions, we offer a delightful selection of alternative recipes that cater to various needs. Our Vegan Cranberry Nut Fudge is a plant-based version that delivers the same irresistible taste and texture without any animal products. For those with gluten sensitivities, our Gluten-Free Cranberry Nut Fudge provides a delicious and safe treat. Additionally, our No-Bake Cranberry Nut Fudge is a convenient option for those who prefer a fuss-free preparation.

Each recipe includes detailed instructions, precise measurements, and helpful tips to ensure your fudge turns out perfectly. Whether you're a fan of classic fudge or looking for a unique and flavorful twist, our Cranberry Nut Fudge recipes are sure to satisfy your sweet tooth and leave you craving more.

Let's cook with our recipes!

CRANBERRY WALNUT WHITE FUDGE



Cranberry Walnut White Fudge image

A visit to several Oregon cranberry farms inspired my unusual fruit-flavored white fudge. I make it for family and friends at holidays and for special occasions. I was thrilled when the recipe earned first place at our county fair.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 pounds.

Number Of Ingredients 8

1 teaspoon plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups coarsely chopped walnuts
1 cup dried cranberries, coarsely chopped

Steps:

  • Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring the sugar, sour cream and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 15 minutes., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature until cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 632 calories, Fat 36g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 124mg sodium, Carbohydrate 74g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.

CRANBERRY FUDGE



Cranberry Fudge image

This creamy, crunchy fudge is packed with walnuts and cranberries to satisfy all who try it. Though they may seem decadent, each little bite is filled with tons of fabulous, guilt-free flavor. -Delia Kennedy, Deer Park, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/3 pounds (81 pieces).

Number Of Ingredients 7

2 cups semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners' sugar
1/4 cup reduced-fat evaporated milk
1 teaspoon vanilla extract
1 package (5 ounces) dried cranberries
1/3 cup chopped walnuts

Steps:

  • Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

WHITE CRANBERRY WALNUT NUTMEG FUDGE



White Cranberry Walnut Nutmeg Fudge image

A pretty, delicious change of pace from chocolate fudge.

Provided by Tarragon

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 8h14m

Yield 24

Number Of Ingredients 9

1 teaspoon butter
3 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk
⅓ cup butter
2 teaspoons rum flavoring
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg, or to taste
1 cup sweetened dried cranberries (such as Craisins®)
1 cup walnut pieces

Steps:

  • Grease a 9-inch square pan with 1 teaspoon butter.
  • Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Heat in the microwave until white chocolate starts to melt, about 3 minutes. Stir until smooth. Continue to microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted.
  • Stir rum flavoring, vanilla extract, and nutmeg into the white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the buttered baking pan, spreading it evenly into the corners.
  • Let fudge cool until set, 8 hours to overnight.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.5 g, Cholesterol 17.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 64 mg, Sugar 25.6 g

WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS



White Chocolate Fudge with Cranberries and Candied Citrus image

Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h20m

Yield Makes 8 slices

Number Of Ingredients 7

Unsalted butter, room temperature, for brushing
3 cups chopped white chocolate (14 ounces)
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon kosher salt
3/4 cup dried cranberries
1/2 cup finely chopped candied citrus peel, such as orange or lemon
1/4 teaspoon ground cardamom

Steps:

  • Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
  • In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

WHITE CHOCOLATE CRANBERRY FUDGE



White Chocolate Cranberry Fudge image

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

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 pounds.

Number Of Ingredients 6

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 zest

Steps:

  • 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 zest. 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.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE CRANBERRY NUT FUDGE



White Chocolate Cranberry Nut Fudge image

I based this recipe on several others I've seen. It is so good! The cranberries cut the sweetness of the white chocolate. Don't leave them out or it may be too sweet. If you use evaporated milk, one large can = 1 1/2 cups. Toasting the nuts is optional but it brings out their flavor. This is a great holiday sweet.

Provided by MarielC

Categories     Candy

Time 30m

Yield 6 lbs.

Number Of Ingredients 10

3 (12 ounce) packages white chocolate chips or 32 ounces white chocolate, broken into pieces
2 1/3 cups granulated sugar
1/2 cup butter
1 (16 ounce) jar marshmallow creme
1 1/2 cups dairy eggnog or 1 1/2 cups evaporated milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon nutmeg, freshly grated
1/2 cup pecans or 1/2 cup pistachios, chopped
1/2 cup dried cranberries, chopped

Steps:

  • Toast the nuts, either on the stovetop in a large skillet over medium-high heat or in the over at 350F for about 8 minutes. Set aside to cool.
  • Grease a 13x9 inch pan with butter and set aside.
  • Melt the white chocolate in a double boiler or in a bowl set over simmering water. Set aside, keeping it over the warm water so it does not solidify again.
  • Combine sugar, butter, marshmallow crème, 3/4 cup eggnog and salt in a heavy 4 quart saucepan (if using evaporated milk use all of it at this point).
  • Cook over medium high heat, stirring constantly. When mixture comes to a full boil, boil for exactly 5 minutes, still stirring constantly and making sure to scrape the bottom of the pot to prevent scorching.
  • Remove from heat. Stir in remaining 3/4 cup eggnog, melted white chocolate, vanilla, nutmeg, nuts and cranberries. Beat until well blended.
  • Pour into prepared pan. Cool to room temperature, refrigerating if desired. This may take several hours. When firm, cut into squares.

Nutrition Facts : Calories 1766.7, Fat 81.5, SaturatedFat 46.2, Cholesterol 102, Sodium 554.5, Carbohydrate 252.8, Fiber 1.4, Sugar 221.9, Protein 14.1

CRANBERRY NUT FUDGE



Cranberry Nut Fudge image

This fast and delicious fudge recipe is Bobby Langley's favorite. "The dried cranberries give it holiday flair," says the Rocky Mount, North Carolina cook.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 pounds.

Number Of Ingredients 5

1 teaspoon butter
1 can (16 ounces) milk chocolate frosting
1 package (11-1/2 ounces) milk chocolate chips
1 package (5 ounces) dried cranberries
1/2 cup chopped pecans

Steps:

  • Line an 8-in. square dish with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. , Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 278 calories, Fat 14g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 84mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY NUT FUDGE



Cranberry Nut Fudge image

This is delicious, quick and easy. You can easily alter the ingredients to add your own favorite flavors. Cook time is refrigeration time. From Taste of Home magazine

Provided by Dragonfly AZ

Categories     Candy

Time 2h15m

Yield 2 pounds

Number Of Ingredients 5

1 teaspoon butter
1 (16 ounce) can milk chocolate frosting
12 ounces chocolate chips
6 ounces dried cranberries
1/2 cup chopped pecans

Steps:

  • Line an 8 inch square dish with foil and grease the foil with butter.
  • In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted.
  • Stir in cranberries and nuts.
  • Pour into prepared pan.
  • Refrigerate until firm, about 2 hours.
  • Using foil, lift fudge out of pan, and discard foil. Cut into squares.
  • Store in refrigerator.

Nutrition Facts : Calories 1959.8, Fat 112.6, SaturatedFat 45.6, Cholesterol 5, Sodium 449, Carbohydrate 264.9, Fiber 18.6, Sugar 228.1, Protein 12.5

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed before using.
  • If you don't have a candy thermometer, you can test the fudge by dropping a small amount into a glass of cold water. If the fudge forms a soft ball, it is ready.
  • Don't overcook the fudge, or it will become hard and brittle.
  • Stir the fudge constantly while it is cooking to prevent it from burning.
  • For a richer flavor, use dark chocolate instead of semisweet chocolate.
  • Add your favorite nuts or dried fruits to the fudge for a customized flavor.
  • Fudge can be stored in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Cranberry nut fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet and tart flavor, and chewy texture, this fudge is sure to be a hit with everyone. The next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!

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