Cranberry Fudge 1 (12 ounce)
package fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
Line bottom and sides of an 8-inch square pan with plastic wrap. Set
aside.
In a medium saucepan, bring cranberries and corn syrup to a boil. Boil
over high heat for 5 to 7 minutes, stirring occasionally, until the
liquid is reduced to about 3 tablespoons. Remove from heat.
Immediately add chocolate chips, stirring until they are melted
completely. Add confectioners' sugar, evaporated milk and vanilla
extract, stirring vigorously, until mixture is thick and glossy. Pour
into prepared pan. Cover and chill until firm. |