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Chocolate, Cranberry, and Walnut Fudge

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“From Rick Rodgers' Christmas 101.”
2 1/4 pounds

Ingredients Nutrition


  1. Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
  2. Fold the overhang to form handles.
  3. Butter the inside of the foil-lined pan.
  4. In a big mixing bowl, combine the butter and next 6 ingredients.
  5. In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
  6. Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238° (soft-ball stage).
  7. Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
  8. Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
  9. Spread evenly in the prepared pan.
  10. Let stand at room temp at least 8 hours or overnight.
  11. Lift up on the foil handles to remove fudge from the pan.
  12. Cut into squares and lift up from foil.
  13. Store in air-tight containers at room temperature.

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