Recipes Search-Header
Recipes Search-Header
Candy

White Chocolate Cranberry Fudge

DSC_7775 (2)

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 24 pieces

Rating:
Click to rate this recipe!
Share:
DSC_7775 (2)

Ingredients

  • 3 C. granulated sugar
  • 5 oz. evaporated milk
  • ¾ C. butter
  • 2 C. white chocolate chips
  • 1 – 7 oz. container marshmallow creme
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Pure Almond Extract
  • ¾-1 C. dried cranberries

Directions

  1. Line a 13×9-in. pan with foil; spray foil with Baker’s Joy®
  2. In a heavy saucepan, combine sugar, milk and butter; bring to a full boil over medium heat, stirring constantly. Keep at a rolling boil and stir constantly for another 4 minutes.
  3. Remove from heat; stir in white chocolate and marshmallow creme until melted.
  4. Stir in vanilla and almond extract.
  5. Stir in cranberries.
  6. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours.
  7. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
  8. Store between layers of waxed paper in an airtight container.

White Chocolate Cranberry Fudge

DSC_7775 (2)

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 24 pieces

Ingredients

  • 3 C. granulated sugar
  • 5 oz. evaporated milk
  • ¾ C. butter
  • 2 C. white chocolate chips
  • 1 – 7 oz. container marshmallow creme
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Pure Almond Extract
  • ¾-1 C. dried cranberries

Directions

  1. Line a 13×9-in. pan with foil; spray foil with Baker’s Joy®
  2. In a heavy saucepan, combine sugar, milk and butter; bring to a full boil over medium heat, stirring constantly. Keep at a rolling boil and stir constantly for another 4 minutes.
  3. Remove from heat; stir in white chocolate and marshmallow creme until melted.
  4. Stir in vanilla and almond extract.
  5. Stir in cranberries.
  6. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours.
  7. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
  8. Store between layers of waxed paper in an airtight container.

Popular Recipes

Here are other baking recipes we think you might like to try.