Quick Fruit and Nut Fudge

Recipe by wicked cook 46
READY IN: 3hrs
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
  • Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
  • Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.).
  • Additional Information.
  • Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.