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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 93 calsOriginal recipe yields 36 servings (1 8-inch square pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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