Cranberry Pecan Fudge

if you want to give it even more of an autumn taste, consider adding spices like cinnamon, nutmeg, or cloves to the fudge.


  • 1/2 cup (4 oz.) butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
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  • 2 cups powdered sugar, sifted
  • 1 cup pecan halves, toasted and coarsely chopped
  • 1 cup dried cranberries


Prepare an 8x8 inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Combine the butter, both sugars, cream, and salt in a medium heavy-bottomed saucepan over medium-high heat. Stir until the sugars and butter dissolve.

Stir occasionally while the candy comes to a boil. Once boiling, stir constantly and cook it for five minutes. After five minutes, remove the pan from the heat and stir in the vanilla, then the sifted powdered sugar.

Once the vanilla and the powdered sugar are in, gently stir in the chopped pecans and the dried cranberries. Pour the fudge into the prepared pan and smooth it into an even layer.


Allow the fudge to set at room temperature, for about 2 hours. Once set, lift it from the pan using the foil as handles. Use a sharp knife to cut it into small 1 inch squares to serve.

Cranberry Pecan Fudge can be stored in an airtight container at room temperature; for best taste and texture, consume within a week


By Jodi from Aurora, CO

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