I actually made this pink white chocolate cranberry fudge the first time in November for my daughter's birthday party. I needed both pink and purple desserts and stumbled upon this fudge recipe while browsing the web. I love white chocolate (even though my husband gets on me for it not being "real" chocolate), so I knew I'd love this fudge. I omitted the nuts because I never put nuts in my baked goods, but the cranberries were a welcome addition. The original recipe calls for cherries, but I did not have those on hand. The dried cranberries work well as a substitute, as they are both tart and sweet. Everyone who tried this at the party loved it, so if you're looking for something a little bit different this holiday season, I'd encourage you to try this fudge.
In The Pink White Chocolate Cranberry (Almond) Fudge
adapted from Imperial Sugar
2 cups Imperial Sugar® Extra Fine Granulated Sugar
2/3 cup heavy cream
1/2 cup butter
3 cups mini marshmallows
2 cups (one 12 ounce bag) white chocolate chips
1 cup dried cranberries, chopped
3-4 drops red food coloring
1/2 cup chopped slivered almonds, toasted (I omitted these)
Line an 8x8x2-inch baking pan with foil (I used a 9x9 inch pan). Butter foil and set aside.
Combine sugar, cream and butter in a heavy 2-quart saucepan. Cook and stir over low heat until blended. Increase heat to medium. Bring to a boil. Boil for 5 minutes, stirring constantly.
Remove from heat and stir in marshmallows and white chocolate chips. Stir until chocolate is melted. Stir in cranberries, enough food coloring to turn fudge pink (3-4 drops) and nuts, mixing until well blended.
Spoon into prepared pan. Refrigerate until firm. Cut into squares. Store tightly covered in refrigerator for up to a month.