Perfect Cranberry Cashew Fudge
This Perfect Cranberry Cashew Fudge combines rich chocolate with crunchy cashews and tart dried cranberries, making it a delightful treat for any occasion.
Servings: 16 squares
Calories: 210kcal
Ingredients
Fudge Base
- 1 jar 7 ounce marshmallow creme
- 1.5 cups white sugar (300 g)
- 1 can 5 ounce evaporated milk (150 ml)
- 1/4 cup butter (56 g)
- 1/2 teaspoon salt
Chocolate and Add-ins
- 2 cups milk chocolate chips (340 g)
- 1 cup semisweet chocolate chips (170 g)
- 1 cup salted whole cashews (150 g)
- 1/2 cup cherry-flavored dried cranberries (75 g)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Begin by lining an 8-inch square pan with aluminum foil or waxed paper.
Cooking the Fudge
- In a medium saucepan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Stir well.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
- Cook for exactly 5 minutes while continuing to stir.
- Remove from heat and stir in the milk chocolate and semisweet chocolate chips until melted and smooth.
- Gently fold in the salted cashews and cherry-flavored dried cranberries, then stir in the vanilla extract.
- Pour the mixture into the prepared pan, spreading it evenly.
Setting and Serving
- Allow the fudge to cool at room temperature or refrigerate for about 2 hours to firm up.
- Once set, lift it out of the pan and cut into 1-inch squares.
Notes
Store the fudge in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks. Feel free to switch up the nuts or add different dried fruits for a twist.