Chocolate, Cranberry, and Walnut Fudge – a delicious recipe with unsalted butter, semisweet chocolate, marshmallows, walnuts, cranberries, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
2
Fold the overhang to form handles.
3
Butter the inside of the foil-lined pan.
4
In a big mixing bowl, combine the butter and next 6 ingredients.
5
In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
6
Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238 (soft-ball stage).
7
Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
8
Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
9
Spread evenly in the prepared pan.
10
Let stand at room temp at least 8 hours or overnight.
11
Lift up on the foil handles to remove fudge from the pan.
12
Cut into squares and lift up from foil.
13
Store in air-tight containers at room temperature.
1079
kcal
Calories
54
g
Fat
148
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tablespoons unsalted butter, cut into pieces, 6 ounces semisweet chocolate, coarsely chopped, 1 ¾ cups miniature marshmallows, ¾ cup coarsely chopped walnuts, and more.
Yes, Chocolate, Cranberry, and Walnut Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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