Chocolate, Cranberry, and Walnut Fudge
(from saymyname’s recipe box)
Source: Rick Rodgers' Christmas 101.
Categories: Candy, Christmas, Dessert
Ingredients
- 8 tablespoons unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, coarsely chopped
- 1 3/4 cups miniature marshmallows
- 3/4 cup coarsely chopped walnuts
- 1/2 cup dried cranberries
- 1 ounce unsweetened chocolate, finely chopped
- 1 teaspoon vanilla extract
- 2 1/4 cups sugar
- # 2/3 cup evaporated milk
Directions
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Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
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Fold the overhang to form handles.
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Butter the inside of the foil-lined pan.
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In a big mixing bowl, combine the butter and next 6 ingredients.
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In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
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Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238° (soft-ball stage).
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Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
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Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
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Spread evenly in the prepared pan.
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- 10 Let stand at room temp at least 8 hours or overnight.
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- 11 Lift up on the foil handles to remove fudge from the pan.
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- 12 Cut into squares and lift up from foil.
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- 13 Store in air-tight containers at room temperature.