Chocolate, Cranberry, and Walnut Fudge
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, coarsely chopped
- 1¾ cups (3 ounces) miniature marshmallows
- ¾ cup (3 ounces) coarsely chopped walnuts
- ½ cup (2 ounces) dried cranberries
- 1 ounce unsweetened chocolate, finely chopped
- 1 teaspoon vanilla extract
- 2¼ cups sugar
- One 5-ounce can evaporated milk
Instructions:
This recipe is carefree, as it “fudges” with the help of
marshmallows.
- Line an 8-or 9-inch baking pan with a double thickness of aluminum foil with the foil extending 2 inches over opposite ends of the pan. Fold the overhang to form handles. Butter the inside of the foil-lined pan.
- In a large bowl, combine the butter, semisweet chocolate, marshmallows, walnuts, cranberries, unsweetened chocolate, and vanilla.
- In a large, heavy-bottomed saucepan, combine the sugar and evaporated milk. Lightly butter the exposed sides of the saucepan above the surface of the sugar mixture. Bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching. Attach a candy thermometer to the pan. Boil, stirring constantly, until the mixture reaches 238°F degrees (softball stage) on the thermometer.
- Pour the hot mixture over the ingredients in the bowl. Let stand for 30 seconds. Stir with a wooden spoon until the chocolate and marshmallows are melted and the thickened mixture begins to have a sheen, about 1 minute. Spread evenly in the prepared pan. Let stand at room temperature to cool and mellow the flavors for at least 8 hours or overnight.
- Lift up on the foil handles to remove the fudge from the pan. Using a sharp knife, cut the fudge into squares and lift them up from the foil.