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Cranberry Fudge
Serves 24
A tangy twist to traditional fudge.
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Ingredients:
| 2 cups semi-sweet chocolate chips |
| 6 oz sweetened dried cranberries |
| 1/3 cup chopped pecans |
| 1/2 cup powdered sugar |
| 1/4 cup light corn syrup |
| 1 teaspoon vanilla |
| 1/4 cup evaporated milk |
Directions:
- Line the bottom and sides of an 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 until the mixture is thick and glossy. Add cranberries and pecans, mix well.
- Pour into prepared pan. Cover and place in the refrigerator for about 8 hours. Cut into 24 squares and enjoy!
| Course: | Dessert |
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