Recipe by Sarah_Jayne
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.
Top Review by Sydney Mike
I make a double batch of this fudge & it worked out very well! I did keep it in the 8-inch squar baking pan so the small pieces were very thick! Great fix for us chocoholics! Thanks for sharing your great recipe! [Tagged, made & reviewed as part of my theme, It's CRANBERRY Time! in My 3 Chefs]
- 158.51 ml reduced-fat evaporated milk
- 395.10 ml sugar
- 7.39 ml salt
- 236.59 ml dark chocolate, broken up in bits
- 354.88 ml marshmallows
- 4.92 ml vanilla
- 118.29 ml raw cashews, freshly toasted and roughly chopped
- 118.29 ml dried cranberries
Directions See How It's Made
- 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.