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 McCormick® Pure 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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"I love this recipe! I have made it with different kinds of nuts, it is really good with cashews or with black walnuts!"
"After reading all the great reviews about this fudge I just had to try it. Plus it looked so easy and I had all of the ingredients on hand (unlike other fudge recipes that use marshmallows or marshmallow creme this one did not). Overall the taste is okay, almost an acquired taste with the cranberries. It will get eaten, but I won't be making it again."
"Love this fudge recipe. So good, fast and easy to make. A big hit with friends and family!"
"I made this during the Christmas holidays with both cranberries and dried cherries. Both were a hit! I took a batch to work and everybody raved over them and got several requests for the recipe. I will try the recipe next with white chocolate chips"
"I made this recipe at Christmas. I thought it was very good, but it was quite rich so a small piece was a sufficient serving."