Sunday, December 19, 2010

White Fudge With Grand Marnier, Pistachios, and Craisins...Plus Giveaway Winner!!!

Happy hard to believe that by this time next week, Christmas will be over for another year. But...we'll still have our 7th wedding anniversary to celebrate on 12/27 and New Year's Eve on the calendar to wind down the 2010 holiday season!! I want to start this post by announcing the winner of the Ruby et Violette 10-cookie bakery box giveaway. The winner is....

14 - Monet of the lovely blog Anecdotes and Apple Cores!! Definitely go check out her blog if you haven't. Monet has a very warm and personal writing style, and her recipes are always amazing!! I'll be in touch via e-mail to get your mailing information so I can forward your cookie selections to Ruby et Violette and they can get your cookies right out to you!

I've been taking part in a fun holiday cooking project called Merry Mondays at Claire Cooks. This week's theme is fudge, so I whipped up a yummy fudge today. Truth told? I made a batch of Eggnog Fudge for a work party earlier this week, but I didn't think it was blog-worthy. The flavor was good, but the texture was a bit too sticky and soft for my liking. So I regrouped and tried a simple white fudge recipe that I flavored with craisins (dried cranberries) and pistachios. To make it just a bit more "grown up," I added a bit of Grand Marnier for flavor. 

White Fudge With Grand Marnier, Pistachios, and Craisins
adapted from Pillsbury

Step 1:  Add a 12-ounce bag of white chocolate chips to a microwave-safe bowl. Heat in microwave for 2-3 minutes, until melted. Stop to stir every 30 seconds. 

Note: I find that Nestle Premier White tend to consistently melt smoothly.

Step 2:  Add the following ingredients to the melted chocolate: 1 container Pillsbury cream cheese icing, 3/4 cup craisins, 1/2 cup chopped pistachios, and 1/4 cup of Grand Marnier.

Step 3:  Stir well to combine. At this point, you can spread the fudge in an 8x8 pan lined with foil. I opted to put the fudge into a 12-cup silicone cupcake pan because I was out of foil. It worked really great!

Step 4:  Put the container in the fridge to set up for 1-2 hours. At this point, you can cut the fudge into small squares or pop it out of your silicone pan. Arrange on a serving platter, or put into an air-tight storage container.

This fudge is super easy to whip up, and the flavor is really nice. It reminds me a bit of that southern holiday staple, divinity. But this takes 10 minutes to whip up and doesn't require a candy thermometer. Just a microwave...and the willpower to give it time to set up before eating!


  1. Oooh, that does sound yummy! And I love the idea of using the silicone muffin pan. One of the pans for mini-muffins would be ideal, don't you think? When faced with a buffet of delectable goodies, the small bites make it a little less guilt-inducing to try a bit of this AND that ... lol!

  2. Yay for Monet. She really is a sweetheart. Much like you. Love the use of the silicone cupcake pan for that fudge! And the booze. Sweets are always better with "spirit." :)

  3. that is gorgeous! thank you so much for adding your recipe!

    also, take a look at my stylish blog post...

  4. Good lord, this fudge looks totally delicious and decadent! Thank you for sharing your talents in the kitchen, Wendy, and this lovely recipe. Happy holidays to you!

  5. Just a warning: this fudge is VERY sweet, so I have to cut these rounds in half to share! If you make it in a pan, make sure to cut the pieces small. It's very good...and you can really taste the Grand Marnier in the background!

  6. I love the idea of putting your fudge in a silicone cupcake liner! This fudge sounds delicious.. and although Monet is amazing I wish I would have won those cookies! maybe she'll share :)

  7. Mmmmmm...this flavor combination sounds wonderful. I adore white chocolate!!!

  8. What a beautiful white chocolate fudge, and so easy to make. Thanks Wendy, for sharing this great recipe. Beautiful photos, as well!

  9. So far, everyone who's tasted it has raved...and then agreed with me that it's very sweet! A little goes a long way, so make sure to cut your pieces bite-size if you decide to make this!


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