Cranberry Fudge

  • 2 cups semi sweet choc chips
  • ¼ cup corn syrup
  • ½ cup powdered sugar
  • ¼ cup evaporated milk
  • 1 teaspoon vanilla
  • 1 pkg 6 oz craisins
  • ⅓ cup chopped pecans

Line bottom and sides of 8 inch square pan. Combine choc chips and corn syrup in a med saucepan. Cook over low heat until smooth and melted. Remove from heat. Add sugar, milk and vanilla. Stir vigorously until thick and glossy. Add craisins and nuts, mix well. Pour into pan. Cover and chill until firm-about eight hours. Cut into squares. Store covered in refrigerator.

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