Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dark Chocolate Cranberry and Cashew Fudge Recipe
    Lost? Site Map

    Dark Chocolate Cranberry and Cashew Fudge

    Dark Chocolate Cranberry and Cashew Fudge. Photo by Sarah_Jayne

    1/1 Photo of Dark Chocolate Cranberry and Cashew Fudge

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Sarah_Jayne's Note:

    I recently made JackieOhNo!'s Sheila's Can't-Fail Fudge and that showed me that it can actually be pretty easy to make fudge. So, it got my creative juices flowing and I decided to try to play around and see what I can do come up with a new fudge recipe. I love dark chocolate and so that is the direction I went and threw in the other ingredients to try to cut through the richness. I included a couple hours chilling time in the cooking time but really the longer you leave it the better it gets.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the evaporated milk, sugar and salt into a pan and bring to the boil.
    2. 2
      Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
    3. 3
      Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
    4. 4
      Stir in the vanilla followed by the nuts and cranberries.
    5. 5
      Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
    6. 6
      Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
    7. 7
      The longer it is in the fridge the more firm the fudge gets and the more the richness mellows out. Overnight would be fantastic but you can eat it just fine after a couple hours.
    8. 8
      Cut up into squares and enjoy.

    Ratings & Reviews:

    • on November 02, 2009


      I make a double batch of this fudge & it worked out very well! I did keep it in the 8-inch squar baking pan so the small pieces were very thick! Great fix for us chocoholics! Thanks for sharing your great recipe! [Tagged, made & reviewed as part of my theme, It's CRANBERRY Time! in My 3 Chefs]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dark Chocolate Cranberry and Cashew Fudge

    Serving Size: 1 (55 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 261.7
    Calories from Fat 90
    Total Fat 10.1 g
    Saturated Fat 4.9 g
    Cholesterol 0.0 mg
    Sodium 359.2 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 2.6 g
    Sugars 38.3 g
    Protein 2.9 g

    The following items or measurements are not included:

    reduced-fat evaporated milk

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes