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Quick Dark Chocolate Cranberry Cashew Fudge

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"This fudge is by far the easiest and tastiest I have ever made. Perfect texture and very versatile. Store in a cool, dry place. Wrap in foil or waxed paper, or just cover until ready to cut and serve."
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4 h 15 m servings 93
Original recipe yields 36 servings (1 8-inch square pan)


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  1. Butter an 8-inch square pan.
  2. Heat chocolate chips and condensed milk over low heat, stirring until chocolate is melted and mixture is smooth, about 5 minutes. Stir in cashews, cranberries, and vanilla extract.
  3. Pour mixture into prepared pan, spread evenly, and chill in refrigerator until set, about 4 hours.


  • Cook's Note:
  • This fudge is good plain as well, but cranberry with the dark chocolate is exceptional.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 93 calories; 4.5 13.2 1.5 3 30 Full nutrition

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