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Cranberry Nut Fudge
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1 teaspoon butter
1 can (16 ounces) milk chocolate frosting
1 package (11-1/2 ounces) milk chocolate chips
1 package (6 ounces) dried cranberries
1/2 cup chopped pecans
Line an 8-in. square dish with foil and grease the foil with butter; set aside.
In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over
medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into
prepared pan. Refrigerate until firm, about 2 hours. Using foil, lift fudge out
of pan. Discard foil; cut the fudge into 1-in. squares. Store in the
refrigerator.
Yield: about 2 pounds.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |