Cranberry Fudge

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Cranberry Fudge
Make this easy fudge when fresh cranberries are available, or you can also use frozen cranberries. The mix of cranberries and chocolate makes a delicious and fruity fudge candy.
Recipe type: Candy, Fudge, Chocolate, Cranberry
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Pan: 8″ Square Pan Prep: Buttered or Lined with Plastic Wrap Yield: 64 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types

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Ingredients
Candy:
  • 1¼ cups fresh or frozen cranberries.
  • ½ cup light corn syrup
  • 14 ounces semisweet chocolate, chopped into small pieces
  • ½ cup confectioners (powdered) sugar
  • ¼ cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • ½ cup walnuts or pecans, coarsely chopped (optional)
Instructions
Butter bottom and sides of an 8×8 inch square baking pan, or line the pan with plastic wrap.
Candy:
  1. In a medium-sized heavy-bottomed pan over low heat, combine cranberries and corn syrup; bring to a boil, stirring occasionally with a rubber spatula or wooden spoon. Boil about 6 minutes, or until the liquid is reduced to about 3 tablespoons. Remove from heat, immediately add chocolate and stir until chocolate is completely melted.
  2. Add confectioner’s sugar, evaporated milk, vanilla, and nuts (optional). Stir vigorously until completely mixed and mixture is thick and glossy.
  3. Spread into prepared pan. Cover and chill until firm. Cut into 1 inch pieces.
Tip: My favorite tool to cut fudge is a dough scraper; simply push the dough scraper straight down into the candy for straight cuts. Or use a pizza cutter or small kitchen knife to cut the candy into squares.

Cranberry Fudge

Cranberry Fudge

Cranberry Fudge recipe