Cranberry Fudge
Makes about 252 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans
Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1-1/2-inch squares. Store covered in refrigerator. Serve at room temperature.
Reviews of Cranberry Fudge:
1-2 of 2 reviews
A cookie baker in Montreal Qc. Canada Dec 15, 2007
Would make this again.
this recipe is very wonderful, found it to be very tasty, and will be making it again and again....
A cookie baker in Boston Dec 10, 2002
Would make this again.
The recipe is easy and the cranberries provide a nice variation. Everyone liked these with the semi-sweet chips but not when I tried substituting white chocolate chips.
