Orange peel, pistachios, dried cranberries – this white fudge is full of flavorful ingredients. The creamy candy bursts with holiday colors, making it a festive addition to your holiday buffet. This recipe yields 64 servings, making it perfect for holiday baking exchanges and large family gatherings.

Cranberry Fudge
Serves 64
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Prep Time
20 min
Total Time
2 hr 20 min
Prep Time
20 min
Total Time
2 hr 20 min
  1. Butter
  2. 3 cups white baking pieces
  3. 1 14 ounce can sweetened condensed milk
  4. 3/4 cup dried cranberries, snipped
  5. 1/2 cup coarsely chopped pistachio nuts
  6. 2 teaspoons finely shredded orange peel
  7. 1 teaspoon vanilla
  1. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
  2. In a 2-quart heavy saucepan cook and stir white baking pieces and sweetened condensed milk over low heat just until baking pieces are melted and mixture is smooth. Remove saucepan from heat. Stir in three-fourths of the dried cranberries, three-fourths of the pistachios, the orange peel, and vanilla.
  3. Spread mixture evenly in the prepared pan. Top with the remaining dried cranberries and pistachios. Cover and chill about 2 hours or until firm.
  4. Using the edges of the foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator for up to 1 week.
  1. Serving Size: 1 Serving
  2. Calories 70, Total Fat 4g, Cholesterol 5mg, Sodium 19mg, Total Carbohydrate 9g, Fiber 0g, Sugar 9g, Protein 1g
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