Dark Chocolate Cranberry and Cashew Fudge |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 12 |
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I recently made JackieOhNo!'s Sheila's Can't-Fail Fudge and that showed me that it can actually be pretty easy to make fudge. So, it got my creative juices flowing and I decided to try to play around and see what I can do come up with a new fudge recipe. I love dark chocolate and so that is the direction I went and threw in the other ingredients to try to cut through the richness. I included a couple hours chilling time in the cooking time but really the longer you leave it the better it gets. Ingredients:
2/3 cup reduced-fat evaporated milk |
1 2/3 cups sugar |
1 1/2 teaspoons salt |
1 cup dark chocolate, broken up in bits |
1 1/2 cups marshmallows |
1 teaspoon vanilla |
1/2 cup raw cashews, freshly toasted and roughly chopped |
1/2 cup dried cranberries |
Directions:
1. Put the evaporated milk, sugar and salt into a pan and bring to the boil.
2. Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
3. Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
4. Stir in the vanilla followed by the nuts and cranberries.
5. Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
6. Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
7. 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.
8. Cut up into squares and enjoy.
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