Quick Fruit and Nut Fudge
This recipe makes 64 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 7373 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 2 mg2mg chol |
| sodium | 9 mg9mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 22 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 11 folate |
This almost instant fudge is easy enough for kids to make as gifts.
Ingredients
- 1 lb semisweet chocolate , chopped1 lb semisweet chocolate, chopped
- 1 can (300 mL) sweetened condensed milk 1 can (300 mL) sweetened condensed milk
- 1 tsp vanilla 1 tsp vanilla
- 1 cup dried cranberries 1 cup dried cranberries or raisins
- 1 cup chopped toasted pecans 1 cup chopped toasted pecans
Preparation
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.)
Additional information :
Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.
- Keywords : Dessert; Christmas; Chocolate; Cranberries; Boil/Simmer; Freeze or Refrigerate; Pecan;
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