Quick Fruit and Nut Fudge
This almost instant fudge is easy enough for kids to make as gifts.
Servings: 64
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 73 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
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1 lb (500 g) semisweet chocolate, chopped
1 can (300 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
1 cup (250 mL) dried cranberries or raisins
1 cup (250 mL) 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
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Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.
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