Cranberry Walnut Fudge

Honorable Mention

Finest Cooking Holiday Recipe Contest

Submitted by: Elizabeth Roeske, Rock Energy Cooperative

Cranberry Walnut Fudge

I use Craisins in cookies, breads and bars, so I decided to get creative with fudge, and they loved it! It’s a nice treat for those who can’t enjoy the traditional chocolate fudges, and also adds color and variety to goodie trays.
Course Candy


  • 24 oz. white vanilla chips
  • 4-1/2 c. granulated sugar
  • 2 c. walnut pieces
  • 1/2 t. salt
  • 7 oz. marshmallow crème
  • 3 oz. black cherry Jello
  • 12 oz. can evaporated milk
  • 1-1/2 c. craisins (7-8 oz.)
  • 2 T. margarine


  • Line 10 X 15 X 1" pan with foil. Spray and smear with butter-flavored cooking spray.
  • In bowl, dump vanilla chips, walnut pieces and marshmallow crème.
  • In saucepan stir together sugar, salt and Jello. Stir in evaporated milk. Drop in margarine. Stir and bring to boil.
  • Stir continuously for 7 minutes on LOW heat.
  • Pour over the marshmallow crème mixture. Stir until chips are melted. Stir in Craisins.
  • Pour into prepared pan. Let cool.
  • Place in refrigerator a few hours until it sets up completely.
  • Lift out of pan with edges of foil. Flip and peel off foil.
  • Cut and store in airtight container in refrigerator.