Cranberry Fudge20 Reviews
“There's nothing quite like the combination of chocolate and cranberries, it wins every time. This fudge is a perfect holiday gift. Your friends, family and coworkers will thank you for it!” - by Cathy
Original recipe yields 1 - 8x8 inch pan
- Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside.
- In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.
- Immediately add chocolate chips, stirring untill they are melted completely. Add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill untill firm.
Amount Per Serving (16 total)
- 229 cal
- 8.8 g
- 35.8 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"This recipe is delicious, and on the third try, I got it to set beautifully. It takes longer than 5-7 minutes to boil the cranberry/corn syrup mixture down to the right consistency, which should be j..." See moream-like. It took me more like 10-15 minutes. If too much liquid is left in the mixture, the fudge will be runny and if you boil it too much, the cranberries will dry out and get crunchy and the fudge will be very hard. To set the fudge you should also let it sit for 12-24 hours in the fridge. If it's too tart for your tastes, mix some condense milk in with your evaporated milk to sweeten it up. mmmm!"
"Here's the secret.... forget the fresh/frozen cranberries. Use CRAISINS (dried cranberries) and add 1 cup of chopped pecans if you like. Ta da! PERFECT consistency FIRST TIME....!..." See more"
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