Let thaw in the fridge overnight before serving. Use parchment paper between layers so it doesn’t stick. Freeze: Keep your fudge in the freezer for up to 4 months.Make sure to keep it in an airtight container. Store: Chocolate Vanilla Fruit and Nut Fudge can be kept in the fridge for up to 2 weeks.Once set, you can keep the fudge covered or kept in an airtight container at room temperature for up to 3 days. Serve: Let the fudge set in the fridge for 4 hours before serving.HOW TO STORE CHOCOLATE VANILLA FRUIT AND NUT FUDGE MORE HOLIDAY CANDY RECIPES Buckeye Balls Recipe Sour Patch Grapes – Healthier than the Candy! Peppermint Bark Oreo Balls (Oreo Truffles) You can also try using golden raisins and dried cherries in the mix-ins. Fruit: For the fruit mix-ins try using dried cranberries in place of the regular cranberries in the recipe.Flavorings: Try replacing the vanilla extract with mint extract, peppermint extract, caramel extract, or some maple syrup to change up the flavor undertones in your fudge.Nuts: You could use peanut or almonds in place of either of the nuts in your nut fudge, or even make Candied Cinnamon Pecans to add more sweetness to the pecans.Another option is switching out the white chocolate, but that will take the contrast out of the fudge recipe. Chocolate: You could replace the chocolate in the bottom layer with milk chocolate or dark chocolate chips instead of semisweet.VARIATIONS ON CHOCOLATE VANILLA FRUIT AND NUT FUDGE MORE HOMEMADE CHRISTMAS FUDGE Chocolate Walnut Fudge Peanut Butter Fudge German Chocolate Fudge Cookie Dough Fudge It’s the ultimate shareable holiday dessert that everyone will love! Place the fudge, then add more paper before placing the next layer.Put down a layer of parchment paper or tissue paper cut to size at the bottom.Use a cookie tin or festive box to package your Chocolate Vanilla Fruit and Nut Fudge in.It’s an edible treat that’s equal parts easy and delicious. Whether you need a present for a friend, neighbor, teacher, or significant other this fudge is perfect. Pour the white chocolate over the top and refrigerate for the full 4 hours before enjoying Chocolate Vanilla Fruit and Nut Fudge.Once you’ve stirred both well, pour the semi-sweet fudge into the prepared pan.Mix cranberries and walnuts into the white chocolate bowls, then add the raisins and pecans to the semi-sweet.Add a teaspoon of vanilla extract to each bowl and stir it in.Stir between and continue until the chocolate is melted and smooth. Microwave the bowls for 30 seconds at a time.Add semi-sweet chocolate chips to one and white chocolate chips to the other. Divide the condensed milk into two microwave-safe bowls.This way the fudge won’t stick to the pan. Before making the fudge, prepare the pan with aluminum foil and non-stick spray.The chewy chocolate fudge is just made with chocolate chips and condensed milk in the microwave. There’s no oven time, no need for a candy thermometer or other equipment, and you don’t even have to heat the fudge on a stove top. The cranberries also contrast beautifully with the white chocolate and make the fudge look extra festive and perfect for a holiday party.Ĭhocolate Vanilla Fruit and Nut Fudge might be the easiest Dessert Recipe you make this holiday season. The two-layered fudge makes for a beautiful presentation when you slice the fudge. All the flavorful add-ins are surrounded by sweet and tender fudge that’s unbelievably easy to make.Ī layer of chocolate with raisins and pecans is topped with white chocolate that has cranberries and walnuts mixed in. The cranberries, walnuts, raisins, and pecans make a delicious and crunchy mix of holiday favorites. This homemade fudge is absolutely perfect for Christmas. Plus, fruit and nut fudge has a combination of semi-sweet and white chocolate throughout to add even more flavor and variation. Just like our recipe for See’s Vanilla Walnut Fudge, this rich Candy Recipe makes soft fudge with crunchy add-ins. Chocolate Vanilla Fruit and Nut Fudge is an easy two layer no-bake candy recipe perfect for the holidays with cranberries, walnuts, raisins, and pecans.
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