Quick Dark Chocolate Cranberry Cashew Fudge Food

PERFECT CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper.
• Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
• Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

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.

MOMS DARK CHOCOLATE FUDGE W/ CRANBERRIES AND NUTS

Steps:

• Place milk, sugar and salt in lg saucepan, bring to a boil. Boil 5 mins, stirring often. Remove from heat. Stir in chocolate and marshmellows.
• Stir until melted. Stir in vanilla, cashews and cranberries. Spray a 8" square baking pan w/ cooking spray.
• Spoon fudge mix into pan. Smooth it out. Cover and refrigerate 2 hrs.

DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

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.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.