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White Cranberry Fudge
Yield: ~36 pieces
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour, 20 minutes
Ingredients:
- 1 ½ cups Bake Believe® White Melting Wafers
- ½ cup Swerve
- ¾ cup melted refined coconut oil
- ½ cup heavy cream
- ½ teaspoon vanilla
- ½ cup plus 1 tablespoon dried cranberries, divided
Instructions:
- Line a loaf pan with parchment paper, letting some of the parchment paper hang over the edges for easy removal.
- Place the white melting wafers, Swerve, coconut oil, heavy cream, and vanilla in a large heat-proof bowl.
- Microwave in 30-second intervals until melted, whisking in between.
- Stir in ½ cup of the dried cranberries (reserving the rest for garnish), then pour into the lined loaf pan.
- Sprinkle the remaining 1 tablespoon of dried cranberries onto the top of the fudge.
- Tap the pan firmly onto a countertop to help the cranberries stick.
- Place the loaf pan in the refrigerator to chill until the fudge is firm, about 2 hours.
- Remove the fudge from the loaf pan and cut into a 4 by 8 grid, making 36 pieces.
- Enjoy right away or store in an airtight container at room temperature for up to 1 week.