Cranberry Fudge

81
Servings
15-20m
Prep Time
5m
Cook Time
20m
Ready In


"This Taste of Home fudge recipe using dried cranberries is exactly what I would hope to find included in a holiday food gift if someone were to bless me w/one. Credit was given to Delia Kennedy of Deer Park, Washington & TOH rewarded her by listing this recipe among its "Top 10 Recipes For Fudge". I haven't seen the list, but I'm not at all surprised. (Times were estimated & did not include chill time) ENJOY!"

Original recipe yields 81 servings
OK

Nutritional

  • Serving Size: 1 (9.2 g)
  • Calories 29.9
  • Total Fat - 1.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0.1 mg
  • Sodium - 1.3 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3.8 g
  • Protein - 0.3 g
  • Calcium - 2.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Line a 9 in square pan w/foil. Coat the foil w/cooking spray & set aside.

Step 2

In a heavy saucepan, combine chocolate chips & corn syrup. Cook & stir over low heat until smooth. Remove from the heat.

Step 3

Stir in the powdered sugar, milk & vanilla. Beat w/a wooden spoon until thick & glossy, about 5 min. Stir in cranberries & walnuts. Spread into prepared pan & chill until firm.

Step 4

Using the 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)


Step 5

*Diabetic Exchange = 1/2 Starch)

Tips & Variations


  • No special items are required.

Related

Daily Inspiration

Absolutely delicious and addictive. So easy to make and the combination of nuts and cranberries really add so much flavor. I did use pecans vs. walnuts (out of necessity). Next time I think I'll try it with dark chocolate. Yummy holiday recipe!

(4 Dec 2016)