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Cranberry Nut Fudge


48 pieces


2 cups (12 ounce package) semi-sweet chocolate morsels
1/4 cup light corn syrup
1/2 cup confectioners’ (powdered) sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 (6 ounce) package sweetened dried cranberries, any flavor
1/3 cup walnuts or pecans, chopped


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, melt morsels and corn syrup over the lowest possible heat. When morsels begin to melt, remove from heat. Stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in powdered sugar, evaporated milk and vanilla extract. Stir vigorously until the mixture is thick and glossy. Stir in sweetened dried cranberries and nuts. Mix well. Pour into prepared pan.

Cover and refrigerate until firm, about 8 hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 48 pieces. Serve at room temperature.


Store covered in refrigerator.

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