Cranberry Fudge

2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans

Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat.

Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan.

Cover and chill until firm, about 8 hours. Cut into 1 1/2-inch squares. Store covered in refrigerator. Serve at room temperature.