This no-bake fudge recipe is packed full of red and green candied cherries and chopped toasted walnuts. Made with melted white chocolate and canned sweetened condensed milk, Walnut Fruitcake Fudge is super easy and fast to make and tastes delicious too!
Do you know what today is, Dear Reader? Yes, it is the last day of my 12 Snacks and Treats of Christmas series, which is why we are going to talk about this Walnut Fruitcake Fudge. But, today is also something else. Yes, it is Christmas Eve’s Eve, otherwise known as Tibb’s Eve!
My Walnut Fruitcake Fudge was a last-minute addition to this series. I wasn’t going to include it but soon realized that in almost every Christmas series from past years, there has been some version of a fudge-type recipe included. In fact, there have also been fruitcake-flavoured recipes included too. So, I couldn’t let this last series of the year come and go without combining the two into one recipe.
In my humble opinion, a proper fudge recipe should have three components. It should be very easy to make and should use common and inexpensive ingredients. Although, with the way of the world these days, there is no such thing as cheap ingredients anymore. Secondly, a fudge recipe needs to be sweet; all fudge is sweet. And, finally, a really good fudge needs to have texture. I don’t care much for pure fudge. Give me chewiness and crunchiness too!
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
LORD BYRON’S 12 SNACKS & TREATS OF CHRISTMAS
Today is the twelfth and final recipe in Lord Byron’s 12 Snacks and Treats of Christmas series. I’d like to say that I saved the best for last, but that’s not the case at all. I tested so many recipes, but these 12 are the ones that made the cut. They were the easiest and most delicious. Did you have a favourite? If so, scroll down to the comments and let me know!
I really enjoyed this series. You know how much I love to cook and bake, but until I really explored no-bake options for Christmas, I did not realize that I could enjoy being in the kitchen without actually turning on a stove! With this Walnut Fruitcake Fudge, Dear Reader, my fourth Christmas series this year is coming to a close.
Just in case you missed it, here is a quick recap. First, I shared twelve wreath recipes in my 12 Edible Wreaths of Christmas series. Then, I shared twelve more recipes in my 12 Bars and Squares of Christmas series. And, more recently, I shared twenty-four cookie recipes in my 5th Annual 24 Cookies of Christmas series. And, now, here I am finishing up Lord Byron’s 12 Snacks and Treats of Christmas series!
I hope you have enjoyed these as much as I have. And, even though Christmas is another day away, I won’t be sharing any more Christmas recipes this year, I do hope that you will stick with me once the presents have been opened, the decorations come down, and we all get back into the swing of “normal” life in January!
SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!
Over the next few days, I will share a collection or two of previously published recipes. I’ll also share some great recipe ideas for your New Years’ Eve party – whether it be a big event or a quiet night at home like ours will be! There will also be my annual Christmas at Byron & John’s post, and you don’t want to miss that! So, stay tuned!
You really don’t want to miss one of the many new recipes that I have planned for the new year. So, if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! What are you waiting for? Did you subscribe yet? In the meantime, let me circle back and tell you a little bit about Tibb’s Eve.
TIBB’S EVE – KNOWN BY ALL NEWFOUNDLANDERS
Tibb’s Eve is most likely something you’ve never heard of, and if that’s the case, it’s okay. It’s not a national or worldwide celebrated day like Christmas Day, for example. Tibb’s Eve originated on the south coast of Newfoundland and is still widely celebrated there today.
It is known outside of Newfoundland only by means of the tales and stories of Christmases past. These are told by Newfoundlanders’ who have moved away from home for one reason or another.
Tibb’s Eve, sometimes referred to as Tipsy Eve, is a celebration held on December 23. It is widely recognized across the province. The festivity started in the mid-20th century. It was the first night during Advent and it was appropriate to have a drink.
Advent was a sober and religious time of year. Traditionally people would not drink alcohol until Christmas Day at the earliest. The day emerged as an excuse to partake in the consumption of alcohol two days earlier.
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
INGREDIENTS NEEDED TO PREPARE WALNUT FRUITCAKE FUDGE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- White Chocolate – You don’t need to run out and buy really good white melting chocolate for fudge. My rule of thumb is this – if you can eat the chocolate right out of the package and it tastes fine, then it will work in your recipes too.
- Canned Sweetened Condensed Milk – This recipe has not been tested with low-fat condensed milk. Depending on where you live, the size of the can may differ. Be sure to use 14 ounces!
- Almond Extract – If you don’t have any, you can use all vanilla extract instead, but almond extract adds that fruity flavour that makes this fruitcake fudge so delicious.
- Candied Cherries – These are very popular in Christmas baking, especially in fruitcakes. I buy the whole red and green candied cherries separately so that I can pick which colour I want to use. If you buy them whole, you can chop them if you prefer smaller bits of cherry, like in the case of this recipe where I’ve quartered them.
- Toasted Walnuts – Walnuts have a mild, buttery flavour which is why they are perfect for cookies and cakes.
TOASTING WALNUTS
The first thing you should do it to toast your walnuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!
I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
SWEETENED CONDENSED MILK
I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. (Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. But, that’s not the case for everyone. I get many questions from readers about it. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. Let me explain what it is here.
So, first of all, it’s condensed. The milk is condensed by removing water. This can be accomplished by applying heat. The water will evaporate causing the milk to condense, which thickens the milk. Sugar is added to sweeten the condensed milk. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room-temperature shelves for years. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further—it’s added after the milk has been boiled, reduced, and pasteurized.
If you find unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Evaporated milk is often used as a cream added to tea or coffee. If you are unfamiliar with it, please read the can carefully. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk; it’s evaporated or condensed milk only!
CANDIED CHERRIES
In this particular recipe, I used two cups of candied cherries in total. I opted to use half red and half green cherries. Obviously, you can use all red or all green if you choose. I love candied cherries and I love how the red and green colours just jump out and create a wonderful contrast to the butter-coloured cookie. They’re perfect for Christmas!
When I’m looking to use candied cherries, Paradise Fruit Company is my go-to source. They have the brightest, most plump, most perfectly round red and green cherries. You can get all of their products online. Be sure to check out the website!
Just for a bit of trivia, let me just add this in here. Candied cherries are basically maraschino cherries that have been processed in a thick, sugary syrup. They become intensely sweet and take on a chewy texture, which works very well in baked goods.
Lord Byron’s Annual Christmas Cookie Series
Did you know that Lord Byron’s Kitchen has been sharing a 24 Cookies of Christmas Series for the past several years? Click on the links below to see all of the recipes from each series on one page!
HOW TO MAKE WALNUT FRUITCAKE FUDGE
Before you do anything else, toast the walnuts and allow them to fully cool. Next, if you have purchased whole candied cherries, you will want to quarter them. Finally, line a 9×9 inch baking pan with parchment paper and set it aside for now.
Next, add the white chocolate chips, canned sweetened condensed milk, and almond extract to a large microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring well with a rubber spatula between each interval until the chocolate mixture is creamy and smooth.
Add in the toasted walnuts and quartered candied cherries. Stir until well combined. Transfer the mixture to the prepared baking pan and use your spatula to flatten and push it down into the pan, being sure to get into the corners too. You can set the pan aside for 3-4 hours until the fudge is firm enough to cut into pieces, or you can speed up the process by refrigerating it for 1 hour. Once firm, cut into 1-inch cubes. Store in a food-safe container in your fridge.
STORING, PACKAGING, & FREEZING
When it comes to most snacks and treats, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. They will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!
If you plan to freeze your Walnut Fruitcake Fudge, you certainly can! Pack it into food-safe containers. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!
You can freeze these for up to three months. If you plan to give previously frozen pops as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.
With all of that said, you really don’t need to freeze snacks and treats, because for the most part, they are ready in very little time and you should easily be able to prepare them the day you plan to eat them or serve them to guests.
CONCLUSION:
Thank you, Dear Reader, for following along and putting up with my madness in yet another Christmas series! It’s Tibb’s Eve and I still have some wrapping to do and some food to prepare for our festivities tomorrow. Over the next few days, I might drop in with a new recipe or a festive post or two. But, one thing is for sure, I am taking Christmas day off in its entirety! I’ll be cooking a whole turkey with all of the traditional sides, as well as a vegetarian tofurkey option for John.e.
If I don’t get another chance to say so, I’d like to wish each and every one of you the merriest of Christmases and the happiest and most prosperous New Year! Thank you so much for reading my posts and baking/cooking with me this year. Remember to tag me at #lordbyronskitchen so that I can see your version of my recipes!
Finally, be sure to get some downtime. Christmas can be stressful, so it’s important to take some time for yourself, even if that means going for a walk in the snow by yourself. I’ll see you back here in January for more delicious (and hopefully healthier!) recipes.
xoxo
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Walnut Fruitcake Fudge
Ingredients
- 4 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon almond extract
- 2 cups quartered candied cherries
- 1 cup chopped toasted walnuts
Instructions
- Before you do anything else, toast the walnuts and allow them to fully cool.
- Next, if you have purchased whole candied cherries, you will want to quarter them.
- Finally, line a 9×9 inch baking pan with parchment paper and set it aside for now.
- Next, add the white chocolate chips, canned sweetened condensed milk, and almond extract to a large microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring well with a rubber spatula between each interval until the chocolate mixture is creamy and smooth.
- Add in the toasted walnuts and quartered candied cherries.
- Stir until well combined.
- Transfer the mixture to the prepared baking pan and use your spatula to flatten and push it down into the pan, being sure to get into the corners too.
- You can set the pan aside for 3-4 hours until the fudge is firm enough to cut into pieces, or you can speed up the process by refrigerating it for 1 hour. Once firm, cut into 1-inch cubes.
- Store in a food-safe container in your fridge.
Nutrition
Did you make this recipe?
Upload a photo and tag me so that I can see it!
Marisol says
Delicioso