Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.
- 1 package (11 ounces) dried cherries
- 1 cup dried cranberries
- 1-1/2 teaspoons plus 3/4 cup butter, softened, divided
- 1 can (14 ounces) sweetened condensed milk
- 1 package (12 ounces) miniature semisweet chocolate chips
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 package (10 to 11 ounces) butterscotch chips
- 1 package (10 ounces) peanut butter chips
- 3 tablespoons heavy whipping cream
- 1 jar (7 ounces) marshmallow creme
- 1/2 teaspoon almond or rum extract
- 1-1/2 cups unsalted cashew halves
- 1 package (11-1/2 ounces) semisweet chocolate chunks
- In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15-in. x 10-in. x 1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
- In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract.
- Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: 6-3/4 pounds.
Originally published as Chunky Fruit 'n' Nut Fudge in Country Woman March/April 2006, p43
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