Cranberry Fudge


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Try this recipe to make cranberry fugde.

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  • 2 C. semisweet chocolate morsels
  • 1/4 C. light corn syrup
  • 1/2 C. confectioners’ sugar
  • 1/2 C. evaporated milk
  • 1 tsp. vanilla extract
  • 1 package (6 oz.) Craisins Sweetened Dried Cranberries, any flavor
  • 1/3 C. chopped walnuts or pecans (optional)

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Line the bottom and sides of an 8 inch square baking pan with plastic wrap, set aside. Combine chocolate morsels and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add confectioners’ sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1 1/2 inch squares. Store covered in refrigerator. Serve at room temperature.

Yield 25 pieces.

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