1/1 Photo of Dark Chocolate Cranberry and Cashew Fudge
2 hrs 5 mins
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.
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- 1Put the evaporated milk, sugar and salt into a pan and bring to the boil.
- 2Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
- 3Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
- 4Stir in the vanilla followed by the nuts and cranberries.
- 5Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
- 6Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
- 7The 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.
- 8Cut up into squares and enjoy.
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Nutritional Facts for Dark Chocolate Cranberry and Cashew Fudge
Serving Size: 1 (55 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 261.7
- Calories from Fat 90
- Total Fat 10.1 g
- Saturated Fat 4.9 g
- Cholesterol 0.0 mg
- Sodium 359.2 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 2.6 g
- Sugars 38.3 g
- Protein 2.9 g
The following items or measurements are not included:
reduced-fat evaporated milk