Cranberry Fudge
You can never have too many dessert recipes, so give Cranberry Fudge a try. This recipe serves 81 and costs 8 cents per serving. Watching your figure? This gluten free recipe has 40 calories, 0g of protein, and 2g of fat per serving. 778 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 20 minutes. If you have confectioners' sugar, vanillan extract, walnuts, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. With a spoonacular score of 4%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Cranberry Fudge, Cranberry Orange Fudge, and Cranberry Nut Fudge.
Servings: 81
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup confectioners' sugar
1/4 cup light corn syrup
1 package (5 ounces) dried cranberries
1/4 cup reduced-fat evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Equipment:
aluminum foil
frying pan
sauce pan
wooden spoon
Cooking instruction summary:
Directions Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside. In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (81 pieces). Originally published as Cranberry Fudge in Light & TastyDecember/January 2007, p49 Nutritional Facts 1 piece equals 36 calories, 2 g fat (1 g saturated fat), trace cholesterol, 3 mg sodium, 6 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside.
2. In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth.
3. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts.
4. Spread into prepared pan; refrigerate until firm.
5. Using foil, lift fudge out of pan; discard foil.
6. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Information:
covered percent of daily need
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