White Chocolate Cranberry Fudge
Tart cranberries, crunchy nuts, and creamy white chocolate make the perfect holiday fudge recipe.
Servings: 16 squares
Calories: 335kcal
Equipment
- 8 x 8 inch square baking pan
- Aluminum foil or parchment paper
- Medium non-stick pan
- Mixing spoon or rubber spatula
- Knife or pastry cutter
Ingredients
- 3 cups white chocolate baking chips
- 14 ounces sweetened condensed milk
- 1/2 cup chopped pecans chop to desired size
- 1/2 cup chopped walnuts chop to desired size
- 1/2 cup dried cranberries
- 2 teaspoons lemon juice fresh or bottled
- pinch nutmeg
Instructions
- Cover an 8 by 8-inch baking pan with foil. Pre-grease the foil-covered pan.
- In a medium nonstick pan, heat the white chocolate chips and condensed milk over low heat. Stir continuously until completely melted and smooth.
- Remove from heat once mixed and smooth.
- Add cranberries, walnuts, pecans, nutmeg, and lemon juice and mix until evenly distributed throughout the mixture.
- Pour mixture into pre-greased square pan and cover with foil.
- Refrigerate for 3 hours until firm to touch.
- Use foil to remove fudge from the pan and cut into small squares.
Notes
- Store in an airtight container at room temperature or in the refrigerator if you prefer it chilled when eaten.
- Can also be frozen.
Nutrition
Serving: 1square | Calories: 335kcal | Carbohydrates: 35g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 316mg | Fiber: 3g | Sugar: 29g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
