Cranberry Jewel Fudge

By The Canadian Living Test Kitchen

Tested till perfect

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Cranberry Jewel FudgeSince 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.5 out of5based on3 ratings.
Cranberry Jewel Fudge

This recipe makes 48 pieces servings

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Nutritional Info
Per piece: about -
cal 8484 cal
pro 2 g2g pro
total fat 6 g6g total fat
sat. fat 3 g3g sat. fat
carb 10 g10g carb
fibre 1 g1g fibre
chol 3 mg3mg chol
sodium 14 mg14mg sodium
% RDI: -
calcium 33 calcium
iron 44 iron
vit A 11 vit A
vit C 22 vit C
folate 11 folate

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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.

Ingredients

  • 12 oz bittersweet chocolate , chopped12 oz bittersweet chocolate, chopped
  • 1 can (300 ml) sweetened condensed milk 1 can (300 ml) sweetened condensed milk
  • 2 tsp vanilla 2 tsp vanilla
  • Cranberry Topping:
  • 5 oz white chocolate , coarsely chopped5 oz white chocolate, coarsely chopped
  • 3/4 cup dried cranberries 3/4 cup dried cranberries

Preparation

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.)

Additional information :

Variations
Snow-Ball Chocolate Fudge: Omit Cranberry Topping. Stir in 2 cups (500 mL) miniature marshmallows.

Candy-Covered Fudge: Omit Cranberry Topping. Sprinkle 3/4 cup (175 mL) candy-coated chocolate pieces onto hot fudge; press lightly.

Nut Fudge: Omit Cranberry Topping. Score fudge into 48 pieces. Place toasted pecan or walnut half or piece on each.

Source : Canadian Living Magazine: December 2004

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