White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

By May 26, 2012

Ingredients

Instructions

  • Line an 16" square pan with foil; grease foil
  • Mix sugar and milk in a heavy quart saucepan.
  • Add butter and bring to a boil over medium heat stirring constantly.
  • After bringing to a boil continue to boil mixture vigorously without¬†stirring for five minutes.
  • Remove the mixture from the heat.
  • Add vanilla and white chocolate chips.
  • Stir, then whisk until the chips melt and the fudge mixture is smooth.
  • Stir in the almonds and cranberries.
  • Spread the fudge in prepared pan.
  • Refrigerate for 6 hours or until firm.
  • Turn over the pan and peel off the foil.
  • Turn over the White Chocolate¬†Cranberry Fudge and cut into 1 inch squares.
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White Chocolate Cranberry Fudge recipe


 

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2 Responses to White Chocolate Cranberry Fudge

  1. Gerry

    Here you go INGREDIENTS9 ounces cahoolcte wafer cookies (Oreo’s)1/4 cup butter, melted1/2 cup whipping cream6 ounces semisweet cahoolcte, chopped3 (8 ounce) packages cream cheese1 cup sugar1/3 cup unsweetened cocoa powder3 large eggs1 tablespoon vanillaDIRECTIONSIn a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350 degree oven until crust looks dry, about 10 minutes.In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces cahoolcte, and stir until smooth.In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add cahoolcte mixture and vanilla; beat until blended. Scrape into crust; spread level.Bake cheesecake in a 325 degree regular or 300 degree convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour.In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces cahoolcte, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day.Run a knife between cake and pan rim; remove rim. Cut cake into wedges

  2. Izumi

    You can find several on the American Diabetes Association web site. I’ve lokoed at a couple and there are some recipes that look pretty good. The recipes include carb counts, food exchanges, calorie counts, and a whole lot more. You can also find them at Borders or Barnes and Noble look in the health care section.

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