Cranberry Fudge Low Calorie Recipes

CRANBERRY FUDGE

Steps:

• 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.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line an 8-inch square pan with parchment paper. Set aside.
• Place the morsels in a medium bowl and microwave on high for 2-3 minutes or until the chocolate is smooth and creamy. Pause to stir every 30 seconds during this step.
• Be sure to remove the lid and foil of the frosting can before placing it in the microwave on high for 45 seconds or until fully melted.
• Combine the chocolate, frosting, and 1 cup of cranberries. Stir until fully combined.
• Pour into the prepared pan. Evenly spread the mixture and top with the remaining cranberries.
• Chill for 3 hours or until fully set.
• Cut into 1-inch squares, serve, and enjoy!

CRANBERRY FUDGE ~ LOW CALORIE

Steps:

• Line a 9-inch 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 til melted. Remove from 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 til firm. Using foil, lift fudge out of pan, discard foil. Cut fudge into 1 inch squares. Store airtight in container in the refrigerator. Yield: 1 1/3 pounds (81 pieces)` 36 calories per piece.

CRANBERRY NUT FUDGE

Steps:

• Line an 8-in. square dish with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. , Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator.

PERFECT CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper.
• Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
• Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

CRANBERRY FUDGE

Steps:

• 1. Butter sides of heavy saucepan. Combine splenda, heavy cream, syrup and salt. Stir over medium heat until boiling cook to soft ball stage. 2. Remove from heat and cool to lukewarm. Add butter and vanilla. Beat until mixture is stiff, about 5 minutes. Quickly stir in the cranberries. 3. Spread into a buttered 9 x 5 x 3 inch pan. Cut into pieces when cool. Makes about 2 1/2 dozen pieces.