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Cranberry Fudge

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Serves 24

A tangy twist to traditional fudge.


2 cups semi-sweet chocolate chips
6 oz sweetened dried cranberries
1/3 cup chopped pecans
1/2 cup powdered sugar
1/4 cup light corn syrup
1 teaspoon vanilla
1/4 cup evaporated milk


  1. Line the bottom and sides of an 8 x 8-inch pan with plastic wrap. Set aside.
  2. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth.
  3. Remove from heat. Add powdered sugar, evaporated milk and vanilla. Stir until the mixture is thick and glossy. Add cranberries and pecans, mix well.
  4. Pour into prepared pan. Cover and place in the refrigerator for about 8 hours. Cut into 24 squares and enjoy!
Course: Dessert
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