Ingredients for Cranberry Christmas Fudge
- Semisweet Chocolate
- 1 (14 ounce) can sweetened condensed milk
- Vanilla
- White Chocolate
- Cream Cheese
- Dried Cranberries
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How to Make Cranberry Christmas Fudge
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a medium saucepan over medium heat, combine the cranberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the cranberries have burst and the mixture has thickened slightly.
- Remove from heat and stir in the butter and vanilla extract.
- In a separate bowl, whisk together the sweetened condensed milk and chocolate chips until smooth.
- Pour the cranberry mixture into the chocolate mixture and stir until well combined.
- Pour the fudge mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 4 hours, or until firm.
- Once firm, lift the fudge out of the pan using the parchment paper overhang.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
15g
Carbs
2g
