Hopefully none of you remember that I promised this Cranberry Walnut Fudge recipe before Christmas. And don’t get angry if I ruin any New Years resolutions 😜
This is one of the first recipes I posted on my original blog. And my first ever attempt at fudge. So it’s pretty telling just how good this recipe is since I’m still using it a decade later.
The recipe itself is rather simple. Don’t let the use of a candy thermometer deter you from trying it out, because I promise it’s not difficult! And a few steps lead you to the creamiest, richest block of fudge. Perfect for pairing with your favorite dried fruit, nuts, or both!
I made this recipe several times over this last holiday season. Some for friends just because, some for simple Christmas gifts, or maybe because I wanted some on my own counter to snack on (don’t judge). Whatever the season, you’ll be making up excuses to make this decadent treat!
Happy fudge making!
Cranberry Walnut Fudge
Equipment
- Baking sheet
- Large saucepan
- Candy thermometer
- 8×8" baking pan
- Parchment paper
Ingredients
- 1/2 c. chopped walnuts, toasted
- 3 c. sugar
- 3/4 c. butter
- 2/3 c. evaporated milk
- 2 c. semisweet chocolate chips
- 1 (7 oz.) jar marshmallow creme
- 1 tsp. vanilla extract
- 1 c. dried cranberries
Instructions
- Heat oven to 350ºF. To toast walnuts, place walnuts evenly on baking sheet and bake 10 minutes or until fragrant. Set aside until ready to use.
- Line an 8×8-inch square pan with parchment paper, leaving a 2-inch overhang; set aside until ready to use.
- Meanwhile, in a large saucepan, combine sugar, butter, and evaporated milk. Bring to boil (cover with a lid for about 1 minute to make sure sugar is dissolved). Remove lid and decrease to medium heat. Insert candy thermometer into liquid and continue boiling for 5 minutes, stirring frequently until thermometer reaches 234°F (this is important, don't walk away!).
- Remove saucepan from heat and add chocolate chips. Stir until completely melted. Stir in marshmallow creme and vanilla extract until there are no white streaks. Fold in cranberries and toasted walnuts until evenly distributed.
- Pour fudge mixture into prepared pan and let set completely. Use the parchment paper to lift the fudge out of the pan and cut into squares before serving.
Notes
- You don’t need a fancy candy thermometer. I grabbed mine at the grocery store and it worked just fine!
- I originally made this recipe with dried cherries (1:1 ratio to cranberries) and it was fantastic! Feel free to test out other dried fruits as well. Candied orange peels would be SO good!
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