Holiday Red & White Fudge

Michelle from Pretty Mommy has organized another fun recipe swap and today's my day! Enjoy! 

I cannot believe it's time to start making holiday cookies - EEK! In the past, I would pick one weekend and do an insane amount of (mediocre) baking and end up with three or four (I'm being generous) finished desserts. This year I have a tad more time to prepare and plan and want to make at least seven (may the Martha Stewart force be with me).

First on the list is a batch of super simple - yet yummy - white chocolate macadamia nut fudge. I love fudge for many reasons...it's easy to make but everyone always thinks you slaved over a hot stove for hours, it's basically all sugar so it's bound to be delish, it's the perfect hostess gift...I could go on and on.

This is one of my favorite recipes for holiday fudge. If you don't like cranberries or macadamia nuts, try swapping them for your fave nut and sprinkles/drizzled dark chocolate/dried cherries.

 

 

 

 

 

 

Ingredients
Butter
2 1/2 cups granulated sugar
2/3 cup unsweetened coconut milk
1/2 cup butter
2 cups (12-oz. pkg.) White Chocolate chips or 2 cups chopped white chocolate
1 jar (7 oz.) marshmallow crème
3/4 cup chopped macadamia nuts
1 teaspoon vanilla
3/4 cup chopped dried cranberries

Directions
LINE 9-inch-square baking pan with foil, extending foil over edges of pan. Grease foil with butter. Butter sides of 3-quart heavy-duty saucepan.

COMBINE sugar, coconut milk and 1/2 cup butter in prepared saucepan. Cook over medium heat, stirring frequently, until mixture boils. Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan. Reduce heat to medium-low. Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238° F., softball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Remove from heat.

STIR in morsels until melted and smooth. Stir in marshmallow crème, nuts and vanilla until well combined. Transfer mixture to prepared baking pan and sprinkle top with cranberries; cool for 3 to 4 hours or until firm.