White Cranberry Walnut Nutmeg Fudge

White Cranberry Walnut Nutmeg Fudge
  • PREP TIME
    10 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    8 hrs 15 mins
  • SERVING
    24 People
  • VIEWS
    78

Indulge in the creamy decadence of White Cranberry Walnut Nutmeg Fudge, a delightful twist on traditional fudge, perfect for festive occasions or a sweet treat any time of year.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    18 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    8 g
  • Sodium
    64 mg
  • Sugar
    26 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Pan: Grease a 9-inch square baking pan with 1 teaspoon of butter. Line with parchment paper, leaving an overhang on two sides for easy removal. (5 minutes)

02

Step

Melt the Chocolate: In a large, microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and 1/3 cup butter. Microwave on medium power for 1 minute, then stir well. Continue microwaving in 30-second intervals, stirring after each interval, until the white chocolate is almost completely melted. The mixture should be smooth and glossy. (5-7 minutes)

03

Step

Flavor and Fold: Stir in the rum flavoring, vanilla extract, and freshly grated nutmeg until well combined. Gently fold in the chopped cranberries and toasted walnut pieces, ensuring they are evenly distributed throughout the fudge mixture. (3 minutes)

04

Step

Set and Chill: Pour the fudge into the prepared baking pan, spreading it evenly into the corners. Dust the top with a little extra grated nutmeg. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set. (4+ hours)

05

Step

Cut and Serve: Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Cut into bite-sized squares and serve. Store in an airtight container in the refrigerator for up to 1 week.

For an even richer flavor, use high-quality white chocolate with a cocoa butter content of at least 30%.
To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Allow to cool before chopping.
If you don't have rum flavoring, you can substitute with 1 tablespoon of dark rum or bourbon for a similar depth of flavor.
Do not overheat the white chocolate, as it can seize and become grainy. Microwave in short intervals, stirring well between each interval, until just melted.
For clean cuts, use a warm, sharp knife to cut the fudge.

Celine Rogahn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 26 Ratings)
Total Reviews: (6)
  • Rollin Gorczany

    Be careful not to burn the white chocolate. Microwave in short intervals and stir frequently.

  • Jameson Beer

    I've never made fudge before, but this recipe was so simple to follow, and it turned out perfectly.

  • Vernice Torphy

    So easy to make and so delicious! This is my new go-to fudge recipe.

  • Elmore Mcdermott

    I made this for a holiday party, and it was a huge hit! Everyone loved it.

  • Melody Schultz

    This fudge is amazing! The cranberries and walnuts add the perfect touch of texture and flavor.

  • Ilene Marquardt

    The rum flavoring adds a nice depth of flavor. I'll definitely be making this again.

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