Zutaten für White Chocolate Cranberry Nut Fudge
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Zubereitung von White Chocolate Cranberry Nut Fudge
- **Toast the nuts:** Preheat oven to 350°F (175°C). Spread 1 cup of chopped nuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Alternatively, toast in a large skillet over medium-high heat for 5-7 minutes, stirring frequently, until fragrant.
- **Prepare the pan:** Grease a 13x9 inch baking pan with butter or cooking spray and set aside.
- **Melt the white chocolate:** Melt 12 ounces of white chocolate chips in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Keep warm.
- **Combine wet ingredients:** In a heavy 4-quart saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 10 ounces marshmallow creme, 1 1/2 cups evaporated milk (or one large can), and 1/4 teaspoon salt.
- **Bring to a boil:** Cook over medium-high heat, stirring constantly, until the mixture comes to a rolling boil.
- **Boil for 5 minutes:** Once boiling, continue to boil for exactly 5 minutes, stirring constantly and scraping the bottom of the pan to prevent scorching.
- **Remove from heat & combine:** Remove from heat and stir in the remaining 1/2 cup evaporated milk, melted white chocolate, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, toasted nuts, and 1 cup dried cranberries.
- **Blend thoroughly:** Beat the mixture vigorously until well blended and smooth.
- **Pour and cool:** Pour the fudge into the prepared pan and spread evenly.
- **Chill and set:** Let the fudge cool to room temperature completely. For faster setting, refrigerate for at least 2 hours or until firm.
- **Cut and serve:** Once firm, cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
887g
Fat
231g
Carbs
84g
