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Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Martha Stewart Living, December 2018


Credit: Lennart Weibull

Recipe Summary test

20 mins
4 hrs 20 mins
Makes 8 slices


Ingredient Checklist


Instructions Checklist
  • Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.

  • In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

Cook's Notes

Do not use white-chocolate chips in place of chopped white chocolate; added stabilizers in the chips will affect the fudge's creamy texture.