- 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
"used dried cherries instead and omitted nuts and used milk chocolate as a personal choice and this fudge is fantastic!"
"Easy family favorite that is incredibly delicious and lo-cal at just 81 calories per piece!"
"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."