Cranberry Fudge
A rich, sweet cranberry fudge blending creamy vanilla chips with tangy dried cranberries and crunchy pecans, perfect for holiday treats or festive gatherings.
Ingredients
Instructions
- Combine the sugar, butter, dried cranberries, and cream in a heavy saucepan.
- Bring to a boil and then reduce heat to medium. Cook for 4 minutes, stirring constantly.
- Stir in the vanilla chips and continue cooking until the chips melt, about 1 minute longer.
- Remove from heat and stir in marshmallow cream and chopped pecans.
- Pour into a well buttered 8 or 9-inch square pan.
- Cool at room temperature.
- Keep the fudge refrigerated.
- For a richer pink color, add a little red food coloring.
Tips & Substitutions
To achieve the perfect texture, ensure that you stir constantly while cooking the fudge. If you're out of pecans, walnuts or almonds make great substitutes. For a fun twist, consider adding a dash of cinnamon or nutmeg to enhance the flavor. Using high-quality vanilla chips will significantly improve the final taste of your fudge.
Serving Suggestions
Cranberry fudge makes a delightful sweet treat on its own or can be served alongside coffee or tea for a cozy afternoon snack. It also pairs beautifully with Sue's Banana Pudding for a festive dessert table. Consider cutting the fudge into small squares for a perfect bite-sized treat at parties or gatherings.
Storage & Reheating
Store any leftover cranberry fudge in an airtight container in the refrigerator to maintain freshness. It can last up to two weeks. To enjoy it again, let it sit at room temperature for a few minutes before serving to soften slightly, making it easier to cut and enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Fudge contains roughly 1230 calories, with 11g protein, 89g carbohydrates, and 99g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (49% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart and contain more moisture, which can affect the fudge's texture. It's best to stick with dried cranberries for this recipe to ensure the desired sweetness and consistency.
How can I make this fudge dairy-free?
To make this fudge dairy-free, substitute the butter with a plant-based alternative, like coconut oil or dairy-free margarine. Additionally, use non-dairy cream and ensure your vanilla chips are dairy-free as well.
What can I add to the fudge for extra flavor?
You can enhance the flavor of your cranberry fudge by adding a teaspoon of vanilla extract or a splash of orange zest. Both options will complement the cranberries beautifully and add a delightful twist to the classic recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).