This delicious Cranberry Walnut White Chocolate Fudge is a very unusual and simple fudge recipe. The rich white chocolate is balanced with the tart sweet cranberries and crunchy nuts. You will love this rich chocolate fudge and so will your family and friends.
Cranberry Walnut White Chocolate Fudge makes a fantastic holiday candy to serve your guests that is very easy to make and very delicious. It is perfect to give as a homemade gift and takes little time to prepare and cook. This recipe actually uses a prepared frosting that you purchase
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Cranberry Walnut White Chocolate Fudge Recipe:
Cranberry Walnut White Chocolate Fudge Recipe
1 (12-ounce) package white vanilla chips
1/2 cup powdered (confectioners') sugar
3 ounces cream cheese, softened
1/2 cup prepared vanilla frosting (the kind you buy at the store)
3/4 cup coarsely-chopped walnut or pecans*
2/3 cup sweetened dried cranberries**
1 teaspoon grated orange zest (peel)
* Pecans, macadamia, or pistachio nuts may be substituted.
** I also have substituted candied cherries and dried apricots. If using chopped candied cherries, drain well before using.
Line a 9-inch square baking dish with aluminum foil, extending foil over the edges. Lightly spray with non-stick cooking spray.
In a small saucepan over low heat, melt the vanilla chips, stirring until smooth; remove from heat.
In a medium bowl, combine powdered sugar, cream cheese, and vanilla frosting; blend well. Stir in melted vanilla chips, walnut, cranberries, and orange zest.
Spread fudge mixture into the prepared baking dish. Refrigerate approximately 1 to 2 hours or until the fudge is firm.
When the fudge is firm, remove from the refrigerator. Remove from the dish by lifting the aluminum foil and removing the foil from the fudge; discard aluminum foil. Cut into squares.
Store in an airtight container in the refrigerator. Use wax paper between fudge layers.
Serve fudge at room temperature.
Yields 36 pieces.
Source: Recipe and photo from the Pillsbury Holiday Cookbook (Home for the Holidays).