Perfect Cranberry Cashew Fudge
Ingredients2 h 15 m servings 248 cals
- Line an 8-inch square pan with aluminum foil or waxed paper.
- Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
- Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 248 calories; 11.8 g fat; 36.3 g carbohydrates; 2.6 g protein; 11 mg cholesterol; 135 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very good recipe. Simple to do, but watch the scorching of the marshmallow crème mixture before removing it from the stove top...very very important. Keep that whisk going to insure proper whisk...
Excellent! Makes a lot of servings and is a delicious, easy recipe.