This fast and delicious fudge recipe is Bobby Langley's favorite. "The dried cranberries give it holiday flair," says the Rocky Mount, North Carolina cook.
- 1 teaspoon butter
- 1 can (16 ounces) milk chocolate frosting
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 package (5 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.
Originally published as Cranberry Nut Fudge in Quick Cooking November/December 2004, p6
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