Cranberry Jewel Fudge
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.
Servings: 3 lb (1.5 kg), about 48 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 84 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
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12 oz (375 mL) bittersweet chocolate, chopped
1 can (300 mL) sweetened condensed milk
2 tsp (10 mL) vanilla
Cranberry Topping:
5 oz (150 g) white chocolate, coarsely chopped
3/4 cup (175 mL) 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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