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Cranberry Fudge Recipe
Ingredients
- 2 cups (500 mL) semi-sweet chocolate chips
- 1/4 cup (50 mL) corn syrup
- 1/2 cup (125 mL) icing sugar
- 1/4 cup (50 mL) evaporated milk
- 1 tsp (5 mL) vanilla extract
- 1 pkg (142 g) Craisins® Dried Cranberries
- cup (75 mL) chopped walnuts or pecans, optional
| PREP TIME 10m |
COOK TIME 10m |
TOTAL TIME 20m |
YIELD 25 pieces |
|---|
Instructions
- Directions Line the bottom and sides of 8-inch (20 cm) square 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 icing sugar, evaporated milk and vanilla extract; stir vigorously until the mixture is thick and glossy. Add Craisins® Dried Cranberries and nuts; mix well. Pour into prepared pan.
- Cover and chill until firm, about 8 hours. Cut into 1 1/2- inch (4 cm) squares.
- Store covered in refrigerator. Serve at room temperature.
A recipe from ocean spray
2018-04-17
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Recipe courtesy of Food Network Kitchen
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