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| Quick Dark Chocolate Cranberry Cashew Fudge |
"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."
Ingredients :
- 1 teaspoon butter, or as needed
- 12 ounces dark chocolate chips
- 1 cup sweetened condensed milk
- 2/3 cup roasted, salted cashews
- 1/2 cup dried cranberries
- 1 teaspoon vanilla extract
Instructions :
| Prep : 10M | Cook : 36M | Ready in : 4H15M |
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- 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.
Notes :
- This fudge is good plain as well, but cranberry with the dark chocolate is exceptional.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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