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Recipe of the Month Desserts - White Cranberry-Macadamia Fudge

  • 41/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 (12-ounce) can evaporated milk
  • 2 (12-ounce) packages white chocolate chips
  • 1 (71/2-ounce) jar marshmallow creme
  • 2 teaspoons vanilla
  • 12 ounces sweetened dried cranberries
  • 1 cup chopped macadamia nuts

Line a 13-x-9-x-2-inch baking pan with foil. Coat foil lightly with cooking spray.
In a 2-quart saucepan, cook sugar, butter, and evaporated milk over medium heat, stirring constantly until mixture comes to a boil. Boil for 5 minutes.
Remove from heat. Add white chocolate chips and marshmallow creme, stirring until melted. Stir in vanilla. Add cranberries and nuts; mix well.
Immediately pour mixture into pan. Chill for 11/2 hours. Cut into squares. Return pan to refrigerator and chill to set squares, about 1 hour. Store in a covered container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Yield: 4 pounds.
Submitted By: Amberly Clark
Lawrence Farmers Co-op
Number of Servings: 0
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