Red and White Fudge

6 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    15 m
Cindy Carnes
Recipe by  Cindy Carnes

“I received this recipe from a friend before white fudge was popular, about 5 years ago. She perfected this and it is quite tasty.”

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Adjust Servings

Original recipe yields 15 servings


  1. Line a 9x9 inch pan with aluminum foil and spray lightly with non-stick coating. Melt chips in microwave, stir until smooth.
  2. In a mixing bowl, combine confectioners' sugar, cream cheese and frosting; blend well. Stir in melted chips, walnuts, cranberries and orange peel. Stir well and spread mixture into the prepared pan. Refrigerate 1 hour or until firm. Cut into 1 inch squares before serving.

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Reviews (6)

Rate This Recipe


I really didn't like this recipe. It tasted like glorified vanilla frosting to me and you really couldn't taste the dried cranberries. For how expensive these are to make, they are definitely not worth it.



This was a big hit on my holiday tray. Some even thought that this was divinity! I will be making this one again. Thanks for the great recipe!



This was a disaster. I was embarassed to serve it over the holidays. I'll stick to cooked fudge from now on. This no-cook stuff was just a sticky mess.

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Amount Per Serving (15 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

White Chocolate Fudge with Pecans


next recipe:

White Christmas Fudge With Fruit and Nuts