Wednesday, October 16, 2013

Cranberry Fudge

•2 cups (12 ounces) semisweet 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 package (5 ounces) dried cranberries

•1/3 cup chopped walnuts

 Directions

•Line a 9-in. 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 smooth. 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-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (81 pieces).

 

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