Tomorrow is Thanksgiving! My favorite food holiday of the year. It's not even the turkey that I love it's actually more the homemade stuffing, mashed potatoes, and other side dishes. Plus it's the start of the Christmas season which of course has me thinking about what treats I'll be making this year.
This week I am sharing a quick and easy holiday treat. It's doing double duty this week as my recipe for The 12 Weeks of Christmas Treats hosted by Meal Planning Magic, as well as my recipe for this months What's Baking, hosted by Joanna from Kosher Kitchen. This month Joanna chose cranberries as our theme which I think is perfect for this time of year.
I decided to make fudge. I had a hard time finding a recipe that sounded good. Most recipes I looked at simply combined sweetened condensed milk and white chocolate which is fine, but I wanted fudge with a more delicate texture. I definitely found that in this delicious version!
I just made the fudge on Sunday and am having a hard time not eating it all! I'm supposed to be sharing it at our Thanksgiving dinner so I hope it makes it that long. The white chocolate fudge literally melts in your mouth and is sweet and silky. The cranberries give it a bit of tartness and cut into the sweetness. It's the perfect holiday pairing and it only takes minutes to make!
White Chocolate Cranberry Fudge (adapted from Good Eats 'n Sweet Treats)
2 c. sugar
3/4 c. heavy cream
1 stick butter, cut into 8 pieces
1/2 t. salt
3 c. mini marshmallows
2 c. white chocolate chips
1 c. dried cranberries, chopped
1. Line a 9 x9 pan with foil. Spray with cooking spray and set aside.
2. In a medium saucepan combine the sugar, heavy cream, butter, and salt. Cook over low heat, stirring occasionally, until butter is melted and everything is blended.
3. Increase heat to medium and bring to a boil. Boil for 5 minutes while stirring constantly.
4. Remove from heat and stir in the marshmallows and white chocolate chips. Once the chocolate has melted fold in the cranberries.
5. Quickly pour into the prepared pan and place in the refrigerator for at least two hours.
6. Remove from refrigerator and use the foil to lift the fudge out of the pan. Cut into 36 squares and serve.
Note: To store, place in an air tight container in the refrigerator for up to 30 days.
I decided to make fudge. I had a hard time finding a recipe that sounded good. Most recipes I looked at simply combined sweetened condensed milk and white chocolate which is fine, but I wanted fudge with a more delicate texture. I definitely found that in this delicious version!
White Chocolate Cranberry Fudge (adapted from Good Eats 'n Sweet Treats)
2 c. sugar
3/4 c. heavy cream
1 stick butter, cut into 8 pieces
1/2 t. salt
3 c. mini marshmallows
2 c. white chocolate chips
1 c. dried cranberries, chopped
1. Line a 9 x9 pan with foil. Spray with cooking spray and set aside.2. In a medium saucepan combine the sugar, heavy cream, butter, and salt. Cook over low heat, stirring occasionally, until butter is melted and everything is blended.
3. Increase heat to medium and bring to a boil. Boil for 5 minutes while stirring constantly.
4. Remove from heat and stir in the marshmallows and white chocolate chips. Once the chocolate has melted fold in the cranberries. 5. Quickly pour into the prepared pan and place in the refrigerator for at least two hours.
6. Remove from refrigerator and use the foil to lift the fudge out of the pan. Cut into 36 squares and serve.
Note: To store, place in an air tight container in the refrigerator for up to 30 days.
I decided to make fudge. I had a hard time finding a recipe that sounded good. Most recipes I looked at simply combined sweetened condensed milk and white chocolate which is fine, but I wanted fudge with a more delicate texture. I definitely found that in this delicious version!
White Chocolate Cranberry Fudge (adapted from Good Eats 'n Sweet Treats)
2 c. sugar
3/4 c. heavy cream
1 stick butter, cut into 8 pieces
1/2 t. salt
3 c. mini marshmallows
2 c. white chocolate chips
1 c. dried cranberries, chopped
1. Line a 9 x9 pan with foil. Spray with cooking spray and set aside.2. In a medium saucepan combine the sugar, heavy cream, butter, and salt. Cook over low heat, stirring occasionally, until butter is melted and everything is blended.
3. Increase heat to medium and bring to a boil. Boil for 5 minutes while stirring constantly.
4. Remove from heat and stir in the marshmallows and white chocolate chips. Once the chocolate has melted fold in the cranberries. 5. Quickly pour into the prepared pan and place in the refrigerator for at least two hours.
6. Remove from refrigerator and use the foil to lift the fudge out of the pan. Cut into 36 squares and serve.
Note: To store, place in an air tight container in the refrigerator for up to 30 days.
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