Marble Fudge (Cranberry & Pecan)

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Nothing says “holiday season” to me like homemade fudge. I usually stick to the basics…chocolate and vanilla. I’ve started branching out a bit with flavors. I needed a candy recipe for the latest issue of Nourish & Flourish, in stores late October, so I combined my favorites.

This is a quick fudge recipe, creamy and easy to make. The beauty of a quick marble fudge, or even just making plain chocolate or vanilla, is that you can put anything in it. I used cranberries and pecans because I love the flavor combination but it also reminds me of being a kid. AND, no need for a candy thermometer!

I do recommend getting a sturdy whisk. Moving chocolate around in a pot needs something a bit stronger than a whisk designed for whipping eggs in a bowl. I’m a fan of the OXO 11″ Balloon Whisk. If you don’t have a whisk, a wooden spoon will work.

FLAVOR OPTIONS:

Measurements for plain chocolate, vanilla or marbled fudge using a 9×13 pan.

  • Drop teaspoons of peanut butter into fudge before it sets in the pan.
  • Add grated orange essence, or 3 teaspoons orange extract, added to mixture before pouring into pan.
  • Add 2 teaspoons cinnamon, added at the same time when adding the vanilla.
  • 1/2 cup pureed raspberries or cherries, layering when adding fudge to pan.
  • Use dark chocolate chips instead of semi-sweet chips.
  • 25 unwrapped caramels to layer in the pan, or top chocolate fudge with a layer of caramel in an 8×8 pan. Sprinkle top with sea salt.
  • 1/4 cup instant espresso granules, added after sugar is dissolved, then boil.
  • 1/8 cup of whiskey or another of your favorite alcohols. Beat into mixture after adding chocolate chips. If an 1/8th seems like a lot, go with your gut and start small so it doesn’t overpower the fudge. You can always adjust for the next batch.

ASSEMBLY:

When working with two flavors, with two pots on the stove, it can be difficult to juggle before one flavor of fudge sets up. When one flavor is completed, I leave the pot, with lid, on very low heat to keep the fudge warm. I stir occasionally to make sure the fudge stays completely softened.

Remember, it doesn’t have to be visually perfect. It’s fudge. Family and friends won’t care. If it sets up a little before you can completely assemble it, use the microwave to heat it up a few seconds at a time. No worries. Feel free to ask me questions in the comments section.

STORAGE:

Store fudge in a cool place for 2 weeks, in refrigerator for 4 weeks, and may be frozen for up to a year if packaged properly. Learn more about proper packaging at LEAFtv.

I’m working on a Salted Caramel Fudge for my Dad for Christmas. Stay tuned!

Marble Fudge (Cranberry & Pecan)

Rich chocolate and white chocolate fudge combined with toasted pecans and dried cranberries.
Servings 50 pieces
Prep Time 10 mins
Cook Time 20 mins
Stir & Set time 2 hrs 7 mins
Total Time 2 hrs 37 mins

Equipment

  • 2 Stove top pots
  • 2 Whisks
  • Wooden spoon
  • 9×13 Metal pan
  • Parchment paper
  • Rubber spatula

Ingredients

CHOCOLATE FUDGE

  • ½ cup unsalted butter (1 stick)
  • 3 cups granulated sugar
  • 6 ounces evaporated milk
  • ounces marshmallow creme
  • 1 tsp bourbon-vanilla extract (regular is fine)
  • 9 ounces semi-sweet chocolate chips
  • ½ cup pecans toasted, chopped
  • ½ cup cranberries dried, chopped

WHITE CHOCOLATE FUDGE

  • ½ cup unsalted butter (1 stick)
  • 3 cups granulated sugar
  • 6 ounces evaporated milk
  • ounces marshmallow creme
  • 1 tsp bourbon-vanilla extract (regular is fine)
  • 9 ounces white chooclate chips
  • ½ cup pecans toasted, chopped
  • ½ cup cranberries dried, chopped

Instructions

  • Line a 9×13 metal pan with parchment paper. You may lightly grease instead. I used chip bag clips to hold the paper back for pouring.
  • In a medium to large pot, melt butter on low heat.
  • Add evaporated milk and stir.
  • Add in sugar, stir and bring to a slight boil. On my stove, this happens at about medium heat.
  • As mixture just begins to boil, set timer for 6 minutes.
  • While boiling, whisk occasionally, expecially around the outer edge of the pot to clear crystalized sugar. Do not over stir during this process as it can cause the fudge to be too hard and crumbly after it sets up.
  • Remove pot from stove and whisk in marshmallow creme.
  • Once combined, add in chocolate chips and whisk.
  • Add vanilla extract and whisk.
  • Add in pecans and dried cranberries. Stir with a wooden spoon until completely combined.
  • Once the chocolate fudge is complete, place the pot, with a lid, back on to the stove on low heat. This will keep the fudge warm so it doesn't set up before the white chocolate fudge is ready. Stir occationally to keep the consistency creamy. If it begins to firm up, turn up the heat a litte more and stir. Keep an eye on it.
  • REPEAT instructions for the WHITE CHOCOLATE FUDGE. Watch your temperature. Heat can cause carmelization and change the color of white fudge. I don't mind because I feel it adds to the taste. Use clear vanilla extract for a whiter fudge.

ASSEMBLY

  • Pour or spoon a layer of either fudge into pan.
  • Add a second layer of the other fudge.
  • Use a spoon or knife to stir in a spirling pattern. You may also just spread it a bit and have very distinct marbled sections.
  • Add a second layer of the two fudge mixtures.
  • Swirl one final time. Sprinkle with extra pecans and cranberries (optional). Move to a cooling rack. Allow to set up for 2 or more hours.

Notes

If you would like to make only chocolate or only white chocolate fudge, make one recipe as is with an 8×8-inch pan. Or, double the recipe for the 9×13-inch pan.
Use clear vanilla extract for a whiter fudge.
Store fudge in a cool place for 2 weeks, in refrigerator for 4 weeks, and may be frozen for up to a year if packaged properly.
Course: Dessert
Keyword: Candy, Chocolate, Cranberries, fudge, holidays, Pecans

Please let me know how it turned out for you! Leave a comment on Facebook or Instagram and tag with @morganskitchn and #morganskitchn.

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