Total Time
2hrs 30mins
Prep 20 mins
Cook 2 hrs 10 mins

I saw this in a grocery store flyer and put here for safe keeping. Haven't tried yet.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Grease bottom and sides of 9 x 9 pan. Line with parchment paper, leaving 2 inches extra on each side.
  2. Place pecans on rimmed baking sheet. Toast in oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Chop roughly.
  3. In saucepan, combine milk, dark and milk chocolate. Cook over low heat, stirring occasionally until chocolate has melted.
  4. Remove pan from heat, stir in pecans and cranberries. Pour into prepared 9 x 9 pan.
  5. Level the top with a spatula.
  6. Cover with plastic wrap and chill for at least 2 hours, or until firm.
  7. Place cocoa into small sieve and dust over top of fudge.
  8. Use parchment paper overhang to lift fudge out. Cut into small pieces and serve.
Most Helpful

4 5

I agree Shannon, definitely try this fudge - very good. Reminds me somewhat of the old Chunky chocolate bars with the cranberries in it. Very easy to make and delicious. I did use one can of fat free sweetened condensed milk - helped with the calories and still tasted great. Thanks for posting.

5 5

Shannon, you really need to try this as it is scrumptious. Decided to make this as a way to use all the chocolate, fruits and nuts left over from my holiday trays -- a bonus for some of my gift recipients. I think the cranberries truly make this special. I made mine with toasted almonds as I had no pecans. The fudge is rich and very thick, well over an inch high. I found that even after chilling for 2 1/2 hours, the center was still quite soft and would suggest 3 hours for chilling to make cutting easy. Thanks!