Cranberry Fudge

Cranberry Fudge
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25 pieces


2 cups (500 mL) semi-sweet chocolate chips
1/4 cup (50 mL) corn syrup
1/2 cup (125 mL) icing sugar
1/4 cup (50 mL) evaporated milk
1 tsp (5 mL) vanilla extract
1 pkg (142 g) Craisins® Dried Cranberries
cup (75 mL) chopped walnuts or pecans, optional


Line the bottom and sides of 8-inch (20 cm) square pan with plastic wrap. Set aside.

Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add icing sugar, evaporated milk and vanilla extract; stir vigorously until the mixture is thick and glossy. Add Craisins® Dried Cranberries and nuts; mix well. Pour into prepared pan.

Cover and chill until firm, about 8 hours. Cut into 1 1/2- inch (4 cm) squares. Store covered in refrigerator. Serve at room temperature.


Cranberry Fudge

Cranberry Fudge

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