Cranberry Fudge
By aerin8
Ingredients
- 2 cups (12-ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
- 1/4 cup light corn syrup
- 1/2 cup confectioners' sugar
- 1/4 cup reduced-fat evaporated milk
- 1 teaspoon vanilla extract
- 1 (6-ounce)package dried cranberries
- 1/3 cup walnuts, chopped
Details
Servings 81
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
Line a 9-inch square pan with foil. Coat the foil with cooking spray; set aside.
In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until melted. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts.
Spread into prepared pan; refrigerate until firm.
Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-inch squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds
You'll also love
- Peanut Butter Fudge - No Bake 4.5/5 (90 Votes)
- Healthy Paleo Fudge 4.5/5 (6 Votes)
- Portobello Mushroom Chili 4.5/5 (2 Votes)
- 7 Up Pound Cake 4.5/5 (2 Votes)
- Duck Confit Tacos 4.5/5 (2 Votes)
- Broccoli and Stuffing Casserole 4.5/5 (2 Votes)
- Banana Layer Cake 4.5/5 (2 Votes)
- Cranberry-Glazed Cocktail Meatballs 4.5/5 (2 Votes)
Review this recipe