For an even richer flavor, use high-quality white chocolate with a cocoa butter content of at least 30%. To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Allow to cool before chopping. If you don't have rum flavoring, you can substitute with 1 tablespoon of dark rum or bourbon for a similar depth of flavor. Do not overheat the white chocolate, as it can seize and become grainy. Microwave in short intervals, stirring well between each interval, until just melted. For clean cuts, use a warm, sharp knife to cut the fudge.
White Cranberry Walnut Nutmeg Fudge
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME8 hrs 15 mins
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SERVING24 People
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VIEWS78
Indulge in the creamy decadence of White Cranberry Walnut Nutmeg Fudge, a delightful twist on traditional fudge, perfect for festive occasions or a sweet treat any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol18 mg
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Fiber1 g
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Protein4 g
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Saturated Fat8 g
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Sodium64 mg
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Sugar26 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pan: Grease a 9-inch square baking pan with 1 teaspoon of butter. Line with parchment paper, leaving an overhang on two sides for easy removal. (5 minutes)
02
StepMelt the Chocolate: In a large, microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and 1/3 cup butter. Microwave on medium power for 1 minute, then stir well. Continue microwaving in 30-second intervals, stirring after each interval, until the white chocolate is almost completely melted. The mixture should be smooth and glossy. (5-7 minutes)
03
StepFlavor and Fold: Stir in the rum flavoring, vanilla extract, and freshly grated nutmeg until well combined. Gently fold in the chopped cranberries and toasted walnut pieces, ensuring they are evenly distributed throughout the fudge mixture. (3 minutes)
04
StepSet and Chill: Pour the fudge into the prepared baking pan, spreading it evenly into the corners. Dust the top with a little extra grated nutmeg. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set. (4+ hours)
05
StepCut and Serve: Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Cut into bite-sized squares and serve. Store in an airtight container in the refrigerator for up to 1 week.
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Rollin Gorczany
Mar 21, 2025Be careful not to burn the white chocolate. Microwave in short intervals and stir frequently.
Jameson Beer
Feb 19, 2025I've never made fudge before, but this recipe was so simple to follow, and it turned out perfectly.
Vernice Torphy
Feb 1, 2025So easy to make and so delicious! This is my new go-to fudge recipe.
Elmore Mcdermott
Jan 31, 2025I made this for a holiday party, and it was a huge hit! Everyone loved it.
Melody Schultz
Aug 12, 2024This fudge is amazing! The cranberries and walnuts add the perfect touch of texture and flavor.
Ilene Marquardt
Aug 1, 2024The rum flavoring adds a nice depth of flavor. I'll definitely be making this again.