Chocolate, Cranberry, and Walnut Fudge |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Rick Rodgers' Christmas 101. Ingredients:
8 tablespoons unsalted butter, cut into pieces |
6 ounces semisweet chocolate, coarsely chopped |
1 3/4 cups miniature marshmallows |
3/4 cup coarsely chopped walnuts |
1/2 cup dried cranberries |
1 ounce unsweetened chocolate, finely chopped |
1 teaspoon vanilla extract |
2 1/4 cups sugar |
2/3 cup evaporated milk |
Directions:
1. Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
2. Fold the overhang to form handles.
3. Butter the inside of the foil-lined pan.
4. In a big mixing bowl, combine the butter and next 6 ingredients.
5. In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
6. Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238° (soft-ball stage).
7. Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
8. Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
9. Spread evenly in the prepared pan.
10. Let stand at room temp at least 8 hours or overnight.
11. Lift up on the foil handles to remove fudge from the pan.
12. Cut into squares and lift up from foil.
13. Store in air-tight containers at room temperature.
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