Creamy white chocolate fudge filled with dried cranberries and macadamia nuts comes together in this Cranberry Macadamia Nut Fudge for a rich and irresistible holiday treat.
White chocolate + cranberries + macadamia nuts is a combination that never fails to make me smile.
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Fudge is one of my favorite treats to make each holiday season. In just a few minutes, you can stir this recipe together and have it chilling in the refrigerator. Within a few hours, it will be firm enough to slice and serve.
I like to make a batch or two of Christmas cookies and then fill out the desserts with super easy candy and fudge recipes. I love being able to make plenty of treats to share, while spending a minimal amount of time in the kitchen.
If you’re looking for more hassle-free treats to share with friends this holiday season, check out my collections of Rice Crispy Treats, more 5-Minute Fudge Recipes, and the best Chocolate Barks.
Cranberry Macadamia Nut Fudge will keep nicely in the refrigerator for up to two weeks. Store in an airtight container, separating the layers with parchment or wax paper. Serve from the refrigerator.
This fudge can also be made up to two months in advance and stored in the freezer until just before serving. Wrap the fudge tightly in wax paper or plastic wrap, then place in an airtight container or freezer bag. Thaw in the refrigerator when ready to serve.
PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
COOK’S NOTE: If you don’t happen to be a fan of white chocolate, this fudge works beautifully when made with semi-sweet or dark chocolate.
White Chocolate Cranberry Fudge
- Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
- Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract, nuts, and cranberries (reserving the noted amounts) and stir to combine. Scoop onto a parchment lined 8×8 pan. Spread with a spatula. Sprinkle with reserved nuts and craisins. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks.