Cranberry Walnut White Fudge

Introduction

History

Fudge has been a popular confection in the United States since the late 19th century. The exact origins of white fudge are unclear, but it is believed to have been inspired by traditional chocolate fudge recipes. The addition of cranberries and walnuts adds a unique twist to this classic treat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use a candy thermometer to ensure that the fudge reaches the soft-ball stage, which is essential for the proper texture.

- Stir the fudge mixture constantly while cooking to prevent it from burning.

- Allow the fudge to cool completely before cutting it into squares to ensure clean and even cuts.

Serving Suggestions

Cranberry Walnut White Fudge makes a great gift for friends and family during the holiday season. Serve it on a dessert platter at parties or enjoy it as a sweet treat with a cup of coffee or tea.

Cooking Techniques

Use a heavy saucepan to prevent the fudge mixture from scorching.

- Stir the fudge constantly while cooking to ensure a smooth and creamy texture.

- Allow the fudge to cool completely before cutting it into squares for the best results.

Ingredient Substitutions

Use margarine or coconut oil instead of butter for a dairy-free version.

- Use Greek yogurt or coconut cream in place of sour cream for a lighter option.

- Use dark chocolate chips or butterscotch chips instead of white chips for a different flavor profile.

Make Ahead Tips

Cranberry Walnut White Fudge can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks. Allow the fudge to come to room temperature before serving for the best texture.

Presentation Ideas

Arrange the fudge squares on a decorative platter and garnish with fresh cranberries and sprigs of mint for a festive touch. Serve the fudge alongside a selection of other holiday treats for a beautiful dessert spread.

Pairing Recommendations

Cranberry Walnut White Fudge pairs well with a variety of beverages, including hot cocoa, coffee, or a glass of milk. Enjoy it as a sweet ending to a holiday meal or as a special treat on its own.

Storage and Reheating Instructions

Store Cranberry Walnut White Fudge in an airtight container in the refrigerator for up to two weeks. Allow the fudge to come to room temperature before serving for the best texture. Do not freeze the fudge, as it may become grainy when thawed.

Nutrition Information

Calories per serving

Each serving of Cranberry Walnut White Fudge contains 632 calories.

Carbohydrates

Each serving of Cranberry Walnut White Fudge contains 74 grams of carbohydrates.

Fats

Each serving of Cranberry Walnut White Fudge contains 36 grams of fat, including 12 grams of saturated fat.

Proteins

Each serving of Cranberry Walnut White Fudge contains 10 grams of protein.

Vitamins and minerals

Cranberry Walnut White Fudge is not a significant source of vitamins and minerals.

Alergens

Cranberry Walnut White Fudge contains dairy (butter, sour cream, white chips), nuts (walnuts), and soy (white chips). It may also contain traces of gluten if the white chips are not certified gluten-free.

Summary

Cranberry Walnut White Fudge is a high-calorie treat that is rich in carbohydrates, fats, and protein. It is best enjoyed in moderation as an occasional indulgence.

Summary

Cranberry Walnut White Fudge is a rich and creamy dessert that is perfect for the holiday season or any time you want to indulge in a sweet treat. With the perfect balance of sweetness, tartness, and crunch, this fudge is sure to be a hit with friends and family. Enjoy it as a special treat or give it as a gift to spread holiday cheer.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a picture of a beautiful, creamy white fudge studded with bright red cranberries and crunchy walnuts caught my eye. I had never seen anything like it before, and I knew that I had to try making it.

The recipe was simple enough, calling for just a few basic ingredients: white chocolate, sweetened condensed milk, dried cranberries, and chopped walnuts. But the real magic came from the technique. The white chocolate had to be melted slowly over a double boiler, then mixed with the condensed milk until smooth and creamy. The cranberries and walnuts were then folded in, creating a festive and delicious treat that was perfect for the holiday season.

I set to work gathering the ingredients and preparing my kitchen. I was a bit nervous, as I had never made fudge before, but I was determined to give it a try. As I melted the white chocolate and stirred in the condensed milk, the kitchen filled with a sweet and rich aroma that made my mouth water. I carefully folded in the cranberries and walnuts, marveling at how the bright red and creamy white colors contrasted so beautifully.

After pouring the mixture into a pan and letting it set in the refrigerator, I couldn't wait to try a piece. The fudge was smooth and creamy, with just the right amount of sweetness and a burst of flavor from the cranberries and walnuts. I was thrilled with how it turned out, and I knew that this recipe would become a staple in my kitchen for years to come.

As I enjoyed a piece of the fudge with a cup of hot tea, I thought back to how I had come to love cooking and baking so much. It all started when I was a young girl, watching my own grandmother in her kitchen as she whipped up delicious meals and treats for our family. She had a knack for creating recipes that were both comforting and delicious, and I was always in awe of her culinary skills.

I would spend hours by her side, watching and learning as she worked her magic in the kitchen. She taught me the importance of using fresh, high-quality ingredients, and the value of taking the time to cook with love and care. I cherished those moments spent with her, and I knew that I wanted to carry on her legacy by continuing to cook and bake for my own family.

Over the years, I collected recipes from various sources and people, always eager to try new flavors and techniques. I would experiment with different ingredients and methods, putting my own spin on classic dishes and creating new ones that quickly became family favorites. Each recipe held a special memory for me, whether it was a dish that my grandmother had taught me to make or one that I had discovered on my own.

The cranberry walnut white fudge quickly became a beloved recipe in my collection, loved by all who tried it. I would often make it for special occasions and holidays, delighting my family and friends with its creamy texture and sweet-tart flavor. It was a recipe that brought joy and comfort to all who tasted it, and I was grateful to have stumbled upon it in that old cookbook all those years ago.

As I finished the last bite of fudge and savored the lingering flavors on my tongue, I felt a sense of contentment wash over me. Cooking and baking had always been a passion of mine, a way to express my creativity and show my love for those around me. And as I thought about the generations before me who had passed down their own recipes and culinary knowledge, I felt a deep connection to my roots and a sense of pride in carrying on the tradition.

I closed the cookbook with a smile, knowing that there were still so many recipes to discover and create. But for now, I was content to savor the memory of that first time I made the cranberry walnut white fudge and the joy it had brought to my loved ones. And as I looked forward to sharing more delicious dishes with them in the future, I knew that my love of cooking would continue to grow and evolve, just like the recipes that filled my kitchen.

Categories

| American Recipes | Cathy's Recipes | Dried Cranberry Recipes | Fudge Recipes | Walnut Recipes |

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