Diana's Desserts - www.dianasdesserts.com
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Chocolate Cranberry Fudge
in Diana's Recipe Book
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|Servings: Makes approximately 25 pieces|
2 cups semi-sweet or bittersweet chocolate chips
1/4 cup corn syrup
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 tsp. vanilla extract
1 pkg. sweetened dried cranberries
1/3 cup chopped walnuts or pecans, optional
Line the bottom and sides of 8-inch square pan with plastic wrap. Set aside.
Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add icing sugar, evaporated milk and vanilla extract; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan.
Cover and chill until firm, about 8 hours. Cut into 1 1/2- inch squares. Store covered in refrigerator. Serve at room temperature. Makes 25 pieces.
|Date: July 27, 2002|