Jewel Studded Holiday Fudge with Ginger and Cranberries
Transform your holiday dessert table with this decadent Jewel Studded Holiday Fudge with Ginger and Cranberries. This quick and easy recipe blends rich, velvety dark chocolate with the zing of candied ginger and the tart sweetness of dried cranberries, creating a festive treat that's as beautiful as it is delicious. Perfectly balanced with a hint of vanilla and a sprinkle of sea salt, each square of this no-bake holiday fudge feels like a handcrafted indulgence. Ready in just 20 minutes of prep and cook time, this fudge is ideal for holiday gifting, potlucks, or simply savoring at home. Whether served chilled or at room temperature, the jeweled bursts of flavor will make this your new favorite seasonal dessert!
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Recipe Information
Ingredients
- 14 oz sweetened condensed milk
- 3 cups dark chocolate chips
- 3 tbsp unsalted butter
- 2 tsp vanilla extract
- 1 cup candied ginger, finely chopped
- 1 cup dried cranberries, roughly chopped
- 0.25 tsp sea salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with non-stick spray or butter.
In a medium-sized, heavy-bottomed saucepan, combine the sweetened condensed milk, dark chocolate chips, and unsalted butter.
Heat the saucepan over low heat, stirring constantly, until the chocolate chips and butter are fully melted and the mixture is smooth and glossy. Be careful not to let the mixture scorch.
Remove the saucepan from heat and stir in the vanilla extract and sea salt.
Gently fold in the chopped candied ginger and dried cranberries, ensuring they are evenly distributed throughout the mixture.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Tap the dish lightly on the counter to remove air bubbles and smooth the surface of the fudge.
Allow the fudge to cool at room temperature for 30 minutes, then transfer it to the refrigerator to set for at least 2 hours or until firm.
Once the fudge is set, use the parchment paper overhang to lift it out of the baking dish. Place it on a cutting board and cut into 16 small squares with a sharp knife.
Store the fudge in an airtight container in the refrigerator for up to two weeks. Serve chilled or at room temperature to enjoy the delicious flavors of the holidays!
Nutrition Facts
Calories |
6258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 162.8 g | 814% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 935.9 g | 340% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 801.2 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1817 mg | 140% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 5467 mg | 116% | |
*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.
