I made my Easy Chocolate Cranberry Cashew Fudge as part of a shop compensated by Collective Bias, Inc. and its advertiser. All opinions are 100% my own. #Feast4All #CollectiveBias
For the last 15 years or so I have been making a super easy fudge recipe that Mr. Claire’s mom shared with me. Every few years I just don’t get to it which is silly because it only takes about 10 minutes to make and then it just has to chill for a while.
I know it can get a little crazy around the holidays and sometimes, even as much as we may enjoy doing it, taking time to bake can fall by the wayside.
It’s a conscious effort some years and yet it’s always worth it in the end and having easy baking recipes on hand can make all of the difference.
The kids love helping out so it’s also a great way to incorporate a little family time and to make some fun memories. I usually make several batches of this because it is PERFECT for gifting and it freezes beautifully too.
I’ve changed the recipe up a little bit this year by adding in some cranberries and cashews and you can always add in whatever additions you like – various nuts or marshmallows, etc.
Certain key ingredients remain the same, however – Nestle Carnation Evaporated Milk and Nestle Toll House Chocolate Chips and it’s a quick trip to Walmart since since these ingredients, and the brown sugar, are in the same aisle.
The mixture is only on the stovetop at a rolling boil for about 5 minutes. After the chocolate, nuts and berries are added it pours right into the pan to chill.
Since I was cutting mine into 1″ squares, I quickly added (mostly neat) rows of cranberries and nuts on top before the fudge started to set. Completely optional but it sure looks pretty when you slice it.
So it’s time to get baking! You can find all sorts of inspiration at the Nestle Flavorful Moments website.
What is your favorite holiday recipe or dessert you make every year? I’d love to hear all about it.
- 1 2/3 cup packed brown sugar
- 2/3 cup evaporated milk
- 4 tbsp butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 7 oz jar marshmallow cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup whole salted cashews
- Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
- Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
- Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
- Bring to rolling boil over medium heat, stirring CONSTANTLY.
- Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
- Remove from heat.
- Stir in chocolate chips and vanilla until the chocolate melts and is blended.
- Fold in the cranberries and cashews.
- Pour into prepared pan.
- If adding any toppings, work fast as the fudge will begin to set up quickly.
- Chill in the refrigerator until completely set, 2 hours or overnight.
- Remove from pan, and cut into 1” squares.
- Store in refrigerator in an air tight container or freeze for up to 4 weeks.
- Freezing tip - separate into gift sized portions in ziploc bags and then seal in an airtight container.
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