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My review
Quick Dark Chocolate Cranberry Cashew Fudge
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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 93Original recipe yields 36 servings (1 8-inch square pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Butter an 8-inch square pan.
- 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.
- Pour mixture into prepared pan, spread evenly, and chill in refrigerator until set, about 4 hours.
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Footnotes
- 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.