Cranberry Fudge
Recipe: #25210
November 11, 2016
Categories: Christmas, Potluck, Gluten-Free, No Eggs, Vegetarian, Chocolate, Gifts, more
"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 is 81 servings
Ingredients
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 by Step Method
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
- No special items are required.
1 Reviews
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