Wednesday 17 December 2014

Easy Cranberry Cashew Fudge

Easy fudge you can make in 10 minutes. Ideal for Thanksgiving  and Holiday Gift Giving. Thank you A Little Claireification

 Chocolate Cranberry Cashew Fudge PM5


1 2/3 cup packed brown sugar
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
4 tbsp butter
1 tsp cinnamon
1/2 tsp salt
1 7 oz jar marshmallow cream
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 tsp vanilla extract
1 cup dried cranberries
1 cup whole salted cashews
 
  • Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
  • Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
  • Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
  • Bring to rolling boil over medium heat, stirring constantly.
  • Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
  • Remove from heat.
  • Stir in chocolate chips and vanilla until the chocolate melts and is blended.
  • Fold in the cranberries and cashews.
  • Pour into prepared pan.
  • If adding any toppings, work fast as the fudge will begin to set up quickly.
  • Chill in the refrigerator until completely set, 2 hours or overnight.
  • Remove from pan, and cut into 1” squares.
  • Store in refrigerator in an air tight container or freeze for up to 4 weeks.

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