Cranberry and Cashews Fudge

Try this Cranberry and Cashews Fudge recipe
Cranberry and Cashews Fudge


Enjoy the pairing of delicately, almost-sweet flavored cashews with tart cranberries in a white chocolate fudge. 


For a layered fudge look. Prepare the two chocolate fudges seperately. Then pour the white chocolate fudge in the prepared pan, and let it cook for about 10 minutes. Then, top with the dark chocolate fudge, and finish chilling in the fridge.


  • 14 Ounces sweetened condensed milk
  • 12 Ounces white chocolate, dark chocolate, or a combination of chocolate morsels (see notes)
  • 1/2 Teaspoon vanilla extract
  • Pinch of salt
  • 1 Cup dried cranberries
  • 1 Cup cashews


Prepare an 8-inch square pan by lining it with aluminum foil, set aside.

Combine the sweetened condensed milk and chocolate in a microwave-safe bowl, and microwave on high for about 1 ½ minutes, stirring every 30 seconds or so, until the chocolate is melted. Stir in the vanilla extract, cranberries, and cashews.

Pour the fudge into the prepared pan, cover, and refrigerate the fudge for at least 2 hours, or until it is firm. Then, slice and serve.

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.