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Fruitcake Fudge recipe

This chocolate fruitcake fudge is chock-fullof nuts, dried fruits and candied fruits. A festive additionto your holiday candy platter or for gift-giving.

Recipe: Fruitcake Fudge

1 1/2 cups flaked sweetened coconut18 ounces milk chocolate, finely chopped12 ounces semisweet chocolate, finelychopped1 (1-ounce) squares unsweetened chocolate,finely chopped2 teaspoons vanilla extract1 (7-ounce) jar marshmallow creme1/2 cup chopped pecans1/2 cup chopped blanched almonds, toasted1/2 cup hazelnuts, toasted, skinned andchopped1/2 cup chopped dates1/2 cup raisins1/2 cup dried figs, chopped1/2 cup candied pineapple, diced1/2 cup red and green candied cherries,chopped4 1/2 cups granulated sugar1 (12-ounce) can evaporated milk1/4 cup butter1/2 teaspoon salt

  • Sprinkle coconut into a generously buttered18 x 12 x 1-inch jelly roll pan; press coconut lightly into butter.Chill.
  • Combine milk chocolate and the next 3ingredients in a large bowl. Add marshmallow creme and stir well.Add nuts, dried fruit and candied fruit; stir well. (Mixturewill be very thick.) Set aside.
  • Combine sugar, evaporated milk, butter,and salt in a large sauce pan; stir well. Cook over medium heatuntil mixture reaches soft ball stage or candy thermometer register238°F (115°C), stirring occasionally. Remove from heat,and pour over reserved chocolate mixture, stirring until chocolateand marshmallow creme melt.
  • Pour into prepared pan; spread evenly.Cool completely. Cut into small squares.

    Makes about 7 pounds.

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