White Cranberry Walnut Nutmeg Fudge Food

WHITE CRANBERRY WALNUT NUTMEG FUDGE

Steps:

• Grease a 9-inch square pan with 1 teaspoon butter.
• Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Heat in the microwave until white chocolate starts to melt, about 3 minutes. Stir until smooth. Continue to microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted.
• Stir rum flavoring, vanilla extract, and nutmeg into the white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the buttered baking pan, spreading it evenly into the corners.
• Let fudge cool until set, 8 hours to overnight.

CRANBERRY WALNUT WHITE FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring the sugar, sour cream and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 15 minutes., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature until cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9-by-13-inch baking dish with foil.
• Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt.
• Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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CRANBERRY WALNUT WHITE FUDGE

Steps:

• Line 9 inch square pan with foil. Spray lightly with cooking spray.
• Melt vanilla chips in small saucepan over low heat, stirring until smooth. Remove from heat.
• Combine powdered sugar, cream cheese and frosting; blend well. Stir in melted vanilla chips, walnuts, cranberries and orange peel. Spread in sprayed pan.
• Refrigerate about 1 hour or until firm.
• Remove fudge from pan by lifting foil. Cut fudge into squares. Serve.

CRANBERRY-WALNUT WHITE FUDGE FOR A CROWD

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup and salt. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook, without stirring until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and let stand for 15 minutes, without stirring. Add vanilla. With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in walnuts and cranberries. Pour into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE CRANBERRY NUT FUDGE

Steps:

• Toast the nuts, either on the stovetop in a large skillet over medium-high heat or in the over at 350F for about 8 minutes. Set aside to cool.
• Grease a 13x9 inch pan with butter and set aside.
• Melt the white chocolate in a double boiler or in a bowl set over simmering water. Set aside, keeping it over the warm water so it does not solidify again.
• Combine sugar, butter, marshmallow crème, 3/4 cup eggnog and salt in a heavy 4 quart saucepan (if using evaporated milk use all of it at this point).
• Cook over medium high heat, stirring constantly. When mixture comes to a full boil, boil for exactly 5 minutes, still stirring constantly and making sure to scrape the bottom of the pot to prevent scorching.
• Remove from heat. Stir in remaining 3/4 cup eggnog, melted white chocolate, vanilla, nutmeg, nuts and cranberries. Beat until well blended.
• Pour into prepared pan. Cool to room temperature, refrigerating if desired. This may take several hours. When firm, cut into squares.