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Chocolate Hazelnut Fudge with Cranberry and Coconut

Chocolate hazelnut fudge with cranberry and coconutIt’s a sweet treat for your Christmas holiday gathering.

It’s nutty, it’s sweet, it has a bit of tang…its chocolate hazelnut fudge with cranberry & coconut!  Yep, it’s that time again…putting up the lights, wrapping presents, savoring the memories that draw you in with every ornament that you place on the tree!  Decorating for the holidays always seems to conjure up those warm feelings that put a smile on your face and make your heart glow.  Why not add an extra bit of sweetness to your own holiday festivities by making a batch of our decadently delicious chocolate hazelnut fudge!  Yes, each piece is definitely a mouthful, and your taste buds will come alive with the unique combination of flavors and textures that fill every bite.  Pour a hot cup of tea, pick up a piece or two of these little treats…let the magic begin!

(Tip: A tin full of our tasty fudge makes a welcome hostess gift).  This recipe is so simple, and requires so little time, I am even considering whipping up a batch for our next annual Christmas Cookie Exchange this year.  See for yourself!  I have a feeling that you’ll want to make and share these delights time and time again!

Have a happy holiday season!

Ciao,

Felecia

OntheWingofaDove.com

 

Chocolate Hazelnut Fudge with Cranberry and Coconut
 
Prep time
Cook time
Total time
 
It's a sweet treat for your Christmas holiday gathering.
Author:
Recipe type: Desert
Cuisine: American
Serves: 10-12
Ingredients
  • 8 oz. semi-sweet chocolate
  • ⅔ cup sweetened condensed milk
  • 1 tsp. vanilla
  • pinch of kosher salt
  • ¾ cup chopped hazelnuts
  • ¾ cup dried cranberries
  • ¾ cup shredded coconut
Instructions
  1. Line one 8" square pan with foil.
  2. Combine chocolate and milk in a microwave bowl.
  3. Microwave on high for 30 seconds and stir, repeat every 20 seconds until chocolate is melted and smooth. Don't overcook the chocolate or you will burn it!
  4. Stir in the vanilla and salt.
  5. Add hazelnuts, cranberries, and coconut. Mix until fully incorporated.
  6. Put mixture into baking pan and spread until evenly distributed.
  7. Refrigerate 2 hours or until firm.
  8. Cut into small squares and serve.

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Comments

  1. Yummy! Does this make the trip to NC?,!

    • Hi Betsy,
      I am sure Lew will make up a batch to bring along…hopefully it won’t get eaten up during the long drive! 🙂
      Best wishes to you for a very Merry Christmas,
      Felecia

  2. Need a glass of milk looking at that fudge photo! Yum!

    • Lew has a way of making you wish all the delicious foods on this site were right there in front of you. I hope you give this recipe a try…a glass of milk sounds like the perfect pairing!:-)
      Cheers,
      Felecia

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