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White Chocolate Cranberry Almond Fudge


Makes 36 squares



This fudge is so delicious and will be known by the name Christmas Fudge by all who devour it. Perfect for any holiday gathering or a festive and tasty gift!


3/4 cup water

2 cups DOMINO Granulated Sugar

1/2 cup heavy cream

2 tablespoons butter, softened

1 pound white chocolate, chopped

1 teaspoon vanilla extract

1/2 cup chopped almonds or walnuts

1/2 cup dried cranberries



1.Line an 8”x 8” pan with parchment on the bottom and sides; grease the parchment.

2.In a medium pot, whisk sugar and water together. Heat over medium-high heat, whisking continuously, until mixture comes to a boil. Insert candy thermometer and boil, undisturbed, for about 5 minutes, or until temperature reads 240 degrees.

3.Pour in cream and boil for 5 minutes, or until temperature comes back up to 240 degrees. Caution: adjust temperature down, if mixture bubbles to the top of pot, then adjust temperature back up, when possible.

4.Remove pot from heat and stir in the butter, while chocolate, and vanilla until chocolate is melted.

5.Cool mixture for 10 minutes, or to about 140 degrees; then beat fudge for up to 5 minutes until thickened. The fudge will be less shiny when ready.

6.Fold in cranberries and almonds or walnuts, then quickly pour fudge into prepared pan while still warm. Let fudge come to room temperature. Cover tightly until ready to cut and serve.



For thicker fudge, use a 6” x 6” pan. This fudge keeps for up to two weeks and makes a great gift!


Find this recipe and more holiday treats and baking inspiration at