Cranberry Jewel Fudge With Variations 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.

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.

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 JEWEL FUDGE WITH VARIATIONS

Steps:

• In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, for 5 minutes or until smooth. Stir in vanilla. Pour into parchment paper-or foil-lined 8-inch square metal cake pan. Refrigerate for about 1 hour or until firm.
• CRANBERRY TOPPING: In bowl over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate for about 3 hours or until firm. Remove from pan; peel off paper. With hot dry knife, cut into pieces. Makes 3 lb. about 48 pieces.
• SNOW-BALL CHOCOLATE FUDGE: Omit Cranberry Topping. Stir in 2 cups miniature marshmallows.
• CANDY-COVERED FUDGE: Omit cranberry Topping. Sprinkle 3/4 cup candy coated chocolate pieces onto hot fudge; press lightly.
• Canadian Living Gifts from Your Kitchen.

CHOCOLATE FUDGE SAUCE WITH VARIATIONS

Steps:

• Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.
• Break the chocolate into the cream. Stir until it is melted and thoroughly combined.
• Stir in the brandy a little at a time, then cool to room temperature.
• For White Chocolate Orange sauce:.
• Heat the cream aned butter with the sugar and orange rind in top of a double boiler, until dissolved,.
• Follow the above recipe to the end, but use White chocolate and orange liqeuer.
• For Coffee Chocolate Fudge:.
• Follow above recipe using the light brown sugar and coffee liquer or rum, Stir in coffe extract at the end.
• Serve sauces over cream filled profiteroles, or ice cream, or anything you choose.