Cranberry Fudge Recipe
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup light corn syrup
- 1/2 cup confectioners' sugar
- 1/4 cup reduced-fat evaporated milk
- 1 teaspoon vanilla extract
- 1 package (5 ounces) dried cranberries
- 1/3 cup chopped walnuts
- Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside.
- In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.
- Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (81 pieces).
Reviews for Cranberry Fudge
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"We have another fudge recipe similar to this one but doesn't have anything added to it. Thought I'd try this one and it's excellent!"
"Very good! My husband really liked it and I liked the addition of the cranberries."
"Fabulous! No need to try & alter it - original couldn't be better. It was rated highest of allmy Christmas treats by family & friends. Combination of sweet vs tart is great!Baking for 66 yrs."
"Did not care for it at all. ......did not resemble fudge. Waste of time and ingredients."
"Sweet n Tart Delight! First batch I followed the recipe and it was GREAT! 2nd batch I switched to pecans and stirred in about 2 tbsp shredded coconut. It was a most delicious variation! I like the lower fat/ calorie aspects of this recipe. The blend of sweet and tart is just plain yummie! I'm a guy with limited cooking experience and this was easy enough that I could do it! Thanks Taste of Home!"