This almost instant fudge is easy enough for kids to make as gifts.
- Portion size 64 servings
Ingredients
Method
In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Nutritional facts <b>Per Piece:</b> about
- Sodium 9 mg
- Protein 1 g
- Calories 73.0
- Total fat 4 g
- Cholesterol 2 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
