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  • Mary Kay

White Cranberry Walnut Quick Fudge - for One or Two


It's a creamy dreamy combo of flavors all in one holiday fudge - Vanilla fudge, walnuts, dried cranberries and orange zest.


Make this easy and quick fudge that’s a delicious mix of white chocolate, dried cranberries and walnuts to make a dreamy creamy fudge. Plus, it makes a great gift when wrapped in its 5” cast iron skillet, accompanied by a handwritten recipe card.


A special holiday treat, this fudge recipe is perfect for you or for you and your bestie. It’s a fudge made in a 5” cast iron skillet, so it’s just enough for one person for a few days, or you can share with your best friend and devour it all at once. Of course, if you don’t have a 5” skillet, just make it in any rimmed pan or bowl that is about the same size.


Prepare your pan:

- Lightly butter the bottom of the 5” cast iron skillet to hold your parchment paper in place.

- Cut a round piece of parchment paper to place in the bottom of the skillet.

- Lightly butter the sides of the skillet.

Gather up your Ingredients:

6 oz White chips, top quality

½ C Powdered sugar

1 T Heavy cream

2 oz Cream cheese, soft

1 T Heavy cream (not milk)

¼ C Chopped Walnuts

1/3 Cranberries, dried, chopped

1 t Orange zest, fresh

Save out just a few chopped walnuts, cranberries and some orange zest for garnish.


Create your own fudge for one – or two:

- Begin by melting the white chips (use a top quality chip) according to package directions.

- Beat in the soft cream cheese, powdered sugar and heavy cream until combined and smooth. You don’t want any lumps. Set aside.

- On a cutting board, rough chop the walnuts and dried cranberries. You could use pecans or macadamias instead of walnuts, if you prefer.

- Stir the nuts, cranberries orange zest in with the cream cheese and white chip mixture.

Immediately pour into the parchment paper lined skillet. Smooth or create a texture with an offset spatula.

- Sprinkle the extra white chips, chopped cranberries and walnuts, and orange zest on top.

- Let set at room temperature for about 15 minutes. Then stick in the refrigerator for an hour until firm.

- Lift out the fudge with an offset spatula and set on a cutting board to cut into bite sized pieces.

- Place the fudge back into the skillet for festive, fun serving.


Storage:

- I have kept this fudge tightly wrapped in plastic wrap in the refrigerator for up to two weeks. If I want it soft, I let it sit out an hour or so before serving it.

- I freeze the fudge for up to a month by wrapping it tightly in plastic wrap and then in aluminum foil, then in a sealable plastic bag.


It’s a fun recipe to make when you're hungry for just a taste of delicious fudge. Of course, you can change up the extras you toss in the fudge. However you complete your new white fudgy treat, “Bake your own Memories!”


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