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.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Cranberry Topping:
Method
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.)
Nutritional facts <b>Per piece:</b> about
- Sodium 14 mg
- Protein 2 g
- Calories 84.0
- Total fat 6 g
- Cholesterol 3 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 2.0
