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.
Cranberry Nut Fudge
Cranberry Nut Fudge
Prep Time
15 min
Yield
about 2 pounds
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1 piece: 278 calories, 14g fat (5g saturated fat), 5mg cholesterol, 84mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 2g protein.
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