Quick Dark Chocolate Cranberry Cashew Fudge Recipes

DARK CHOCOLATE CRANBERRY AND CASHEW FUDGE

Steps:

• Put the evaporated milk, sugar and salt into a pan and bring to the boil.
• Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
• Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
• Stir in the vanilla followed by the nuts and cranberries.
• Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
• Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
• The longer it is in the fridge the more firm the fudge gets and the more the richness mellows out. Overnight would be fantastic but you can eat it just fine after a couple hours.
• Cut up into squares and enjoy.

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.