Cranberry Jewel Fudge

Author: Canadian Living

Since fudge is always a favourite, this is a gift to please just about anyone. A good-quality chocolate, such as Lindt or Callebaut, gives a smooth, rich result.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 12 oz bittersweet chocolate chopped
  • 1 can sweetened condensed milk
  • 2 teaspoons vanilla
Cranberry Topping:
  • 5 oz white chocolate coarsely chopped
  • 3/4 cups dried cranberries

Method

Line 8-inch (2 L) square metal cake pan with parchment paper or foil, leaving 1 inch (2.5 cm) extending over sides; set aside.

In bowl, over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, until smooth, about 5 minutes. Stir in vanilla. Pour into prepared pan, spreading evenly. Refrigerate until firm, about 1 hour.

Cranberry Topping: In bowl, over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate until firm, about 3 hours.

Remove from pan and peel away paper. With hot dry knife, cut into 48 pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 14 mg
  • Protein 2 g
  • Calories 84.0
  • Total fat 6 g
  • Cholesterol 3 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Jewel Fudge

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