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Cranberry Fudge


64 pieces


1 1/4 cups fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semi-sweet chocolate morsels
1/2 cup confectioners’ (powdered) sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract


Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.

In a heavy medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons. Remove from heat. Immediately add chocolate morsels, stirring until they are completely melted. Add powdered sugar, evaporated milk and vanilla extract, stirring vigorously until the mixture is thick and glossy. Pour into prepared pan.

Cover and refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.

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