Dreamy Cranberry Macadamia Nut Fudge Recipe for Sweet Cravings

Sweet treats with a cranberry macadamia nut fudge can transform your dessert experience into something magical.

Seasonal ingredients create unexpected flavor combinations that surprise and delight.

Rich, creamy textures blend perfectly with tart cranberry bursts and buttery macadamia crunch.

Decadent desserts like this feel luxurious yet simple to prepare.

Skilled home bakers appreciate nuanced flavor profiles that elevate traditional fudge recipes.

Holiday gatherings deserve something special that catches everyone’s attention.

You’ll want to make extra batches to share or savor slowly.

Why Cranberry Macadamia Fudge Is A Festive Favorite

• Craft Decadent Dessert: This fudge transforms simple ingredients into a luxurious treat that feels like a gourmet chocolate experience.
• Minimal Kitchen Skills Required: Perfect for bakers of all levels, the recipe involves basic melting and mixing techniques without complicated steps.
• No-Bake Holiday Magic: Eliminate oven stress by creating a festive dessert that comes together smoothly without traditional baking challenges.
• Crowd-Pleasing Flavor Combination: Rich chocolate meets tangy cranberries and buttery macadamia nuts, delivering a sophisticated taste profile that impresses guests at gatherings.

Ingredients For Cranberry Macadamia Nut Fudge

• Chocolate Chips: Rich chocolate provides the creamy and smooth foundation for the fudge.
• Sweetened Condensed Milk: Creates a thick and luxurious texture that helps bind the fudge together.
• Butter: Adds richness and helps create a smooth, melt-in-your-mouth consistency.

• Vanilla Extract: Adds a warm, sweet depth to the chocolate flavor.
• Salt: Balances and intensifies the overall sweetness of the fudge.

• Macadamia Nuts, Dried Cranberries: Provide delightful crunch and bursts of fruity tartness throughout the fudge.

• Parchment Paper: Helps with easy removal and clean cutting of the fudge.

How To Make Cranberry Macadamia Fudge Easily

Step 1: Line the Baking Pan

Grab a 9×9 inch baking pan and cover the bottom and sides with parchment paper. Make sure the paper hangs over the edges so you can easily lift out the fudge later.

Step 2: Create a Melting Station

Set up a double boiler by placing a heatproof bowl on top of a pot with simmering water. The bowl should hover above the water without touching it.

Step 3: Melt the Chocolate Base

• Chocolate chips
• Sweetened condensed milk
• Butter

Stir gently over medium-low heat until everything melts into a silky smooth mixture.

Step 4: Add Flavor Boosters

• Vanilla extract
• Salt

Stir until everything is perfectly combined.

Step 5: Introduce Crunchy Goodness

• Chopped macadamia nuts
• Dried cranberries

Make sure they’re evenly distributed throughout the chocolate.

Step 6: Pour and Spread

Transfer the fudge mixture into your prepared pan. Use a spatula to create a smooth, even surface.

Step 7: Remove Air Bubbles

Gently tap the pan on the counter to help release any trapped air bubbles and settle the nuts and cranberries.

Step 8: Chill and Set

Pop the pan in the refrigerator for 2-3 hours. Wait until the fudge is completely firm to the touch.

Step 9: Lift and Prepare

Use the parchment paper handles to lift the fudge out of the pan and onto a cutting board.

Step 10: Slice with Precision

Grab a sharp knife and cut the fudge into small, bite-sized squares. Wipe the blade clean between cuts for super neat edges.

Step 11: Store and Enjoy

Keep your fudge in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to one week.

Tips For Smooth Cranberry Macadamia Nut Fudge

• Master Melting Technique: Use low, steady heat when melting chocolate to prevent burning and achieve a silky smooth texture.
• Prevent Ingredient Clumping: Gently fold nuts and cranberries to distribute evenly, ensuring each bite has balanced flavor and texture.
• Chill for Perfect Consistency: Refrigerate fudge for exactly 2-3 hours to achieve ideal firmness without over-hardening.
• Clean Cut Trick: Wipe knife with warm, damp cloth between cuts to get crisp, clean edges on fudge squares.
• Storage Secret: Keep fudge in airtight container in refrigerator to maintain freshness and prevent moisture absorption.

Fun Flavor Ideas For Cranberry Macadamia Fudge

• Tropical Paradise Fudge: Replace macadamia nuts with toasted coconut flakes and add a splash of rum extract for a beachy flavor profile.
• Dark Chocolate Berry Blast: Swap milk chocolate chips for dark chocolate, use mixed dried berries instead of cranberries, and sprinkle sea salt on top for depth.
• Nutty Caramel Crunch: Mix in chopped pecans, drizzle caramel sauce over the fudge before setting, and sprinkle with a pinch of flaky salt for a decadent texture contrast.
• Holiday Spice Fudge: Add ground cinnamon, nutmeg, and a touch of orange zest to the chocolate base, using white chocolate chips for a festive winter treat.

Perfect Pairings For Cranberry Macadamia Fudge

• Pair with Port Wine: Rich, sweet port wine complements the deep chocolate flavor and enhances the nutty macadamia undertones, creating a luxurious dessert experience.
• Serve with Hawaiian Kona Coffee: Smooth, slightly acidic Kona coffee cuts through the fudge's richness while highlighting the cranberry's tartness and chocolate's depth.
• Match with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream provides a refreshing contrast to the dense fudge, balancing the sweet and tangy elements of the dessert.
• Accompany with Cinnamon Spiced Tea: Warm, aromatic cinnamon tea softens the chocolate's intensity and adds a subtle spicy note that mingles beautifully with the nuts and cranberries.

How To Store Cranberry Macadamia Fudge Smartly

• Seal fudge pieces in an airtight container, placing wax paper between layers to prevent sticking, keeping them fresh for up to one week.
• Wrap individual fudge squares tightly in plastic wrap, then place in a freezer-safe container or ziplock bag, storing for up to three months.
• Store in a cool, dry place away from direct sunlight in a sealed container, consuming within 3-4 days for optimal taste and texture.
• Layer fudge pieces between parchment paper in a decorative tin or gift box, ideal for sharing with friends and family within a week of preparation.

Your Questions On Cranberry Macadamia Fudge Answered

• Are macadamia nuts necessary for this recipe?

Not required. You can substitute with other nuts like almonds or pecans if macadamia nuts are unavailable or too expensive.

• Can I use milk chocolate instead of dark chocolate?

Yes, you can swap chocolate types. Just ensure you use good quality chocolate chips that melt smoothly. Dark chocolate provides richer flavor, but milk chocolate works well too.

• How do I prevent the fudge from becoming grainy?

Melt chocolate slowly over low heat, stirring constantly. Use a double boiler method and avoid direct high heat. Ensure no water drops into the chocolate, which can cause graininess.

• Is this recipe suitable for holiday gifting?

Absolutely! These fudge squares are perfect for holiday treat bags, cookie exchanges, or as homemade gifts. They look elegant and taste delicious, making them a great present option.

Cranberry Macadamia Nut Fudge Recipe

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4.9 from 37 reviews

• Total Time: 2-3 hours (for refrigeration)
• Yield: 12 1x

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Description

Indulgent Cranberry Macadamia Nut Fudge brings luxurious holiday cheer to dessert tables with rich, creamy texture. Crimson berries and buttery macadamia nuts create perfect sweet-tart balance for festive celebrations you’ll savor.

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Ingredients

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Cranberry Macadamia Nut Fudge Recipe Ingredients

Chocolate Base:

• 2 cups (480 ml) semi-sweet chocolate chips
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1/4 cup (60 ml) unsalted butter

Nuts and Fruit:

• 1 cup (150 g) macadamia nuts, chopped
• 3/4 cup (100 g) dried cranberries

Finishing Ingredients:

• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Prepare a 9×9 inch baking pan by lining it with parchment paper, ensuring overhang for easy removal.
2. Create a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water.
3. Combine chocolate chips, sweetened condensed milk, and butter in the bowl, stirring gently until completely melted and smooth at medium-low heat.
4. Remove chocolate mixture from heat and quickly stir in vanilla extract and salt until fully incorporated.
5. Fold in chopped macadamia nuts and dried cranberries, distributing them evenly throughout the chocolate base.
6. Pour the fudge mixture into the prepared pan, using a spatula to spread it evenly and create a smooth surface.
7. Gently tap the pan on the counter to release any air bubbles and ensure uniform distribution of nuts and cranberries.
8. Refrigerate the fudge for 2-3 hours or until completely set and firm to the touch.
9. Using parchment paper handles, lift the fudge from the pan and transfer to a cutting board.
10. Slice into small squares using a sharp knife, cleaning the blade between cuts for neat edges.
11. Store the fudge in an airtight container in the refrigerator for up to one week.

Notes

• Ensure parchment paper hangs over pan edges for effortless fudge removal and clean cutting.
• Use medium-low heat to prevent chocolate from burning or seizing during melting process.
• Chop macadamia nuts and cranberries into similar-sized pieces for consistent texture and even distribution.
• Store fudge in layers separated by parchment paper to prevent sticking and maintain visual appeal.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 24 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 15 mg