Ultimate Cranberry Cashew Fudge

This Cranberry Cashew Fudge brings together rich chocolate and festive flavors in every single bite. My kitchen fills with the most wonderful smell when I make this treat.

It’s become my go-to dessert when I need something special but don’t want to spend hours baking. The combination of tart cranberries and crunchy cashews creates the perfect balance of textures and tastes.

Why I keep making this Cranberry Cashew Fudge week after week

I love how this recipe transforms simple ingredients into something that looks incredibly fancy. You’ll have people asking for your secret when they taste this rich, creamy fudge.

The layers create such a beautiful presentation that it feels like you spent all day in the kitchen. But honestly, it takes me less than an hour from start to finish, including the setting time.

My family always requests this Cranberry Cashew Fudge during holidays, but I find myself making it year-round. The sweet and tart combination just hits the spot every single time.

What you will need to make this Cranberry Cashew Fudge

• ⅓ cup candied orange zest, finely diced (you can substitute with fresh orange zest if needed)
• 4 cups high-quality dark chocolate chips (I prefer 70% cocoa for the best flavor depth)
• 4 cups premium white chocolate chips (avoid the cheap stuff – it makes a real difference)
• ½ cup salted roasted cashews, roughly chopped (unsalted works too, just add a pinch of sea salt)
• ½ cup dried cranberries (look for ones without too much added sugar)

I always keep my chocolate chips in a cool, dry place to prevent any white bloom. The quality of your chocolate really shows in this Cranberry Cashew Fudge, so don’t skimp on this ingredient.

For the cashews, I sometimes use whatever nuts I have on hand – pistachios or almonds work beautifully too.

How I Make This Cranberry Cashew Fudge

1. Prepare your workspace (2 minutes): Line a large baking sheet with parchment paper, leaving some overhang for easy removal. I like to use a 9×13 inch pan for perfect thickness.
2. Melt the dark chocolate (3-4 minutes): Place dark chocolate chips in a microwave-safe bowl. Heat in 25-second intervals, stirring between each round. The chocolate should look glossy and smooth when properly melted.
3. Create the base layer (2 minutes): Pour melted dark chocolate onto your prepared baking sheet. Use an offset spatula to spread it evenly, about ¼ inch thick. The chocolate should cover the entire surface smoothly.
4. Let it set (15 minutes): Allow the dark chocolate layer to firm up at room temperature. You’ll know it’s ready when it’s no longer tacky to touch but still slightly soft underneath.
5. Melt the white chocolate (3-4 minutes): Using a clean bowl, melt white chocolate chips the same way as before. White chocolate can burn more easily, so watch it carefully.
6. Add the top layer (2 minutes): Pour white chocolate over the set dark layer. Easy Strawberry Lemon Blondies Recipe use a similar layering technique. Spread gently to avoid disturbing the bottom layer.
7. Add toppings immediately (3 minutes): While the white chocolate is still soft, sprinkle cashews, cranberries, and candied orange evenly across the surface. Press gently so they stick but don’t sink completely.
8. Final setting (25 minutes): Let the fudge set completely at room temperature, or refrigerate for 15 minutes if you’re in a hurry.
9. Cut and serve: Use a sharp knife to cut into squares, wiping the blade between cuts for clean edges.

The little things that make Cranberry Cashew Fudge turn out amazing

I’ve learned that patience with the chocolate melting process makes all the difference in texture. Rushing this step can cause the chocolate to seize up and become grainy.

Room temperature setting gives you the best texture, even though it takes longer than the fridge. The chocolate develops a better snap and doesn’t get condensation on the surface.

Easy Mini Lemon and Raspberry Cheesecakes taught me that presentation matters just as much as taste. I always arrange my Cranberry Cashew Fudge pieces on a pretty plate for serving.

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate creates a sweeter, creamier base that many people prefer. Just reduce your setting time slightly since milk chocolate firms up faster.

Ultimate Cranberry Cashew Fudge

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• Author: Amelia Bryan
• Total Time: 45 minutes
• Yield: 28 pieces

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Description

Rich chocolate layers studded with tart cranberries and crunchy cashews create this irresistible Cranberry Cashew Fudge that’s perfect for any celebration.

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Ingredients

• 4 cups high-quality dark chocolate chips
• 4 cups premium white chocolate chips
• ½ cup salted roasted cashews, roughly chopped
• ½ cup dried cranberries
• ⅓ cup candied orange zest, finely diced

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Instructions

1. Line a baking sheet with parchment paper, leaving overhang for easy removal.
2. Melt dark chocolate in microwave-safe bowl in 25-second intervals, stirring between rounds until smooth.
3. Pour melted dark chocolate onto prepared sheet and spread evenly with offset spatula.
4. Let dark chocolate layer set for 15 minutes at room temperature until no longer tacky.
5. Melt white chocolate chips in clean bowl using same method as dark chocolate.
6. Pour white chocolate over set dark layer and spread gently to avoid disturbing bottom.
7. Immediately sprinkle cashews, cranberries, and candied orange evenly over soft white chocolate.
8. Press toppings gently into surface so they adhere without sinking completely.
9. Allow to set completely at room temperature for 25 minutes, or refrigerate for 15 minutes.
10. Cut into squares with sharp knife, wiping blade between cuts for clean edges.

Notes

• Heat chocolate slowly to prevent seizing – patience creates the smoothest texture
• Room temperature setting produces better snap than refrigerating
• Store covered at room temperature up to one week
• Substitute nuts or dried fruits based on personal preference

• Prep Time: 12 minutes
• Cook Time: 8 minutes

How long does this fudge keep fresh?

Store covered at room temperature for up to one week, or refrigerate for two weeks. The flavors actually develop and improve after the first day.

Can I freeze cranberry cashew fudge?

Yes, wrap individual pieces in plastic wrap and freeze for up to three months. Thaw at room temperature for the best texture and flavor.

What if I don’t have candied orange peel?

Fresh orange zest works perfectly, or try dried orange pieces. You could even use a tiny bit of orange extract mixed into the white chocolate layer.

I’d love for you to try this recipe and share your own variations! Follow me on Pinterest where I share all my favorite dessert inspirations and kitchen tips.

Perfect moments for this Cranberry Cashew Fudge

I make this treat whenever I need something that looks impressive but doesn’t require advanced baking skills. Holiday parties, potluck dinners, and teacher appreciation gifts are all perfect occasions for this recipe.

The festive colors make it especially beautiful during winter months, but honestly, I’ve served this Cranberry Cashew Fudge at summer gatherings too.

The combination of flavors works wonderfully year-round, and people always ask for the recipe.