Chocolate Vanilla Fruit and Nut Fudge

by Sabrina Snyder

Last Update:

8 Comments

5 from 3 votes
24 pieces
Prep Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 10 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Chocolate Vanilla Fruit and Nut Fudge is an easy two layer no-bake candy recipe perfect for the holidays. Great to box up and give as a gift!

Just like our recipe for See’s Vanilla Walnut Fudge and See’s Bordeaux Pecan Fudge, this rich Candy Recipe makes soft fudge with crunchy add-ins. Plus, fruit and nut fudge has a combination of semi-sweet and white chocolate throughout to add even more flavor and variation.  

Sabrina’s Chocolate Vanilla Fruit and Nut Fudge Recipe

This homemade fudge is absolutely perfect for Christmas. The cranberries, walnuts, raisins, and pecans make a delicious and crunchy mix of holiday favorites. All the flavorful add-ins are surrounded by sweet and tender fudge that’s unbelievably easy to make. 

Recipe Card

Dinner, then Dessert

Chocolate Vanilla Fruit and Nut Fudge Recipe

Chocolate Vanilla Fruit and Nut Fudge is an easy two layer no-bake candy recipe perfect for the holidays. Great to box up and give as a gift!
Yield 24 pieces
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
close up of 2 layer fudge recipe
PrintRate

Ingredients
 

  • 12 ounces semi-sweet chocolate chips
  • 12 ounces white chocolate chips
  • 14 ounces condensed milk , divided
  • 2 teaspoons vanilla extract
  • 1/2 cup cranberries
  • 1/2 cup walnuts
  • 1/2 cup raisins
  • 1/2 cup pecans

Instructions

  • Line an 8×8 pan with foil and spray with vegetable oil spray.
  • Add the semi-sweet chips to one bowl with half the condensed milk and stir.
  • Add the white chocolate chips to a second bowl with the rest of the condensed milk and stir.
  • Microwave each bowl in 30 second increments, stirring between each time, until they're both melted and smooth.
  • Add 1 teaspoon of vanilla to each bowl.
  • Add the cranberries and walnuts to the white chocolate bowl.
  • Add the raisins and pecans to the semi-sweet chocolate bow.
  • Stir both bowls well.
  • Pour semi-sweet chocolate fudge into the baking dish in an even layer.
  • Pour the white chocolate fudge evenly over the semi-sweet layer.
  • Refrigerate for 4 hours before slicing.

Nutrition

Calories: 253kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 229mg | Fiber: 2g | Sugar: 23g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Table of contents

Back to Table of Contents

About this Recipe

Chocolate Vanilla Fruit and Nut Fudge might be the easiest recipe you make this holiday season. There’s no oven time, no need for a candy thermometer or other equipment, and you don’t even have to heat the fudge on a stove top. The chewy chocolate fudge is just made with chocolate chips and condensed milk in the microwave. A layer of chocolate with raisins and pecans is topped with white chocolate that has cranberries and walnuts mixed in. The two-layered fudge makes for a beautiful presentation when you slice the fudge. The cranberries also contrast beautifully with the white chocolate and make the fudge look extra festive and perfect for a holiday party.

How to Store

  • Serve: Let the fudge set in the fridge for 4 hours before serving. Once set, you can keep the fudge covered or kept in an airtight container at room temperature for up to 3 days. 
  • Store: Fudge can be kept in the fridge for up to 2 weeks. Make sure to keep it in an airtight container. 
  • Freeze: Keep your fudge in the freezer for up to 4 months. Use parchment paper between layers so it doesn’t stick. Let thaw in the fridge overnight before serving.

Ideas to Serve Chocolate Vanilla Fruit and Nut Fudge

A perfect present for a friend, neighbor, teacher, or significant other. It’s an edible treat that’s equal parts easy and delicious. Use a cookie tin or festive box to package your Fudge in. Put down a layer of parchment paper or tissue paper cut to size at the bottom. Place the fudge, then add more paper before placing the next layer. It’s the ultimate shareable holiday dessert that everyone will love!

Variations

  • Chocolate: You could replace the chocolate in the bottom layer with milk chocolate or dark chocolate chips instead of semisweet. Another option is switching out the white chocolate, but that will take the contrast out of the fudge recipe. 
  • Nuts: You could use peanut or almonds in place of either of the nuts in your nut fudge, or even make Candied Cinnamon Pecans to add more sweetness to the pecans. 
  • Flavorings: Try replacing the vanilla extract with mint extract, peppermint extract, caramel extract, or some maple syrup to change up the flavor undertones in your fudge. 
  • Fruit: For the fruit mix-ins try using dried cranberries in place of the regular cranberries in the recipe. You can also try using golden raisins and dried cherries in the mix-ins. 

More Delicious Fudge Recipes

Fudge collage pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This looks really delicious! Will the fresh cranberries make the fudge spoil faster? The cranberries in the photo looks as though they have been cooked, which I suppose happens when combined with the melted chocolate mixture?

    Reply

    1. Hi! Store: Chocolate, Vanilla, Fruit, and Nut Fudge can be kept in the fridge for up to 2 weeks. Make sure to keep it in an airtight container. 
      Freeze: Keep your fudge in the freezer for up to 4 months. Use parchment paper between layers so it doesn’t stick. Let thaw in the fridge overnight before serving. 

      Reply

  3. Oh wow! My hubby is going to be all over this fudge recipe! Going to the store now. Excited to be trying this soon!

    Reply