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Quick Dark Chocolate Cranberry Cashew Fudge

 made it  |  0 reviews   |   photos
Jamie Goebel Eavou

"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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Ingredients

4 h 15 m servings 93 cals
Original recipe yields 36 servings (1 8-inch square pan)

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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 g fat; 13.2 g carbohydrates; 1.5 g protein; 3 mg cholesterol; 30 mg sodium. Full nutrition

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