Dark Chocolate Cranberry and Cashew Fudge
Indulge in the luxurious decadence of this Dark Chocolate Cranberry and Cashew Fudge, a simple no-bake treat that combines rich, velvety dark chocolate (70% cocoa or higher) with the tart sweetness of dried cranberries and the satisfying crunch of roasted cashews. This easy-to-make recipe, requiring just 10 minutes of prep time, is elevated with a hint of vanilla extract and an optional sprinkle of flaky sea salt for a perfect balance of flavors. Perfect for gifting, special occasions, or an indulgent snack, this fudge sets beautifully in your refrigerator and stays fresh for up to two weeks. Slice into bite-sized squares and watch as these bold, festive flavors delight with every bite!
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Recipe Information
Ingredients
- 400 grams Dark chocolate (70% cocoa or higher)
- 300 grams Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 100 grams Dried cranberries
- 100 grams Roasted cashews
- 1 teaspoon Flaky sea salt (optional, for garnish)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving enough overhang on the sides for easy removal later.
Chop the dark chocolate into small, even pieces to ensure it melts smoothly.
In a medium saucepan, combine the dark chocolate, sweetened condensed milk, and unsalted butter.
Place the saucepan over low heat and stir constantly until the chocolate is completely melted and the mixture is smooth. Be careful not to let it scorch.
Remove the saucepan from the heat and stir in the vanilla extract.
Fold in the dried cranberries and roasted cashews, ensuring they are evenly distributed throughout the chocolate mixture.
Pour the mixture into the prepared baking pan, spreading it out evenly with a spatula.
If desired, sprinkle flaky sea salt over the top for a hint of contrast and added flavor.
Refrigerate the fudge for at least 2-3 hours, or until it is firm and set.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut into 16 even squares.
Store the fudge in an airtight container in the refrigerator for up to two weeks. Allow it to come to room temperature before serving for the best texture.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
