Ingredients for Dark Chocolate Cranberry And Cashew Fudge
- Reduced Fat Evaporated Milk
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 12 ounces dark chocolate, chopped
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- Raw Cashews
- Dried Cranberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dark Chocolate Cranberry And Cashew Fudge? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Dark Chocolate Cranberry And Cashew Fudge
- In a medium saucepan, combine 1 (12 ounce) can evaporated milk, 1 ½ cups granulated sugar, and ¼ teaspoon salt.
- Bring the mixture to a rolling boil over medium heat, stirring constantly. Boil for exactly 5 minutes, continuing to stir.
- Remove from heat and immediately stir in 12 ounces of dark chocolate (chopped), and 1 cup mini marshmallows until completely melted and smooth.
- Stir in 1 teaspoon vanilla extract, followed by 1 cup chopped cashews and ½ cup dried cranberries.
- Pour the mixture into an 8x8 inch baking pan that has been lightly greased or lined with parchment paper.
- Smooth the top of the fudge with a spatula or offset knife.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the fudge to firm up and the flavors to meld.
- Once firm, cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
153g
Fat
24g
Carbs
15g
