Cranberry Jewel Fudge with Variations

by olga

Servings:

INGREDIENTS

12 oz. bittersweet chocolate, chopped
1 (300 ml) can sweetened condesed milk (not evaporated)
2 tsp. vanilla

CRANBERRY TOPPING:

5 oz. white chocolate, coarsely chopped
3/4 cup dried cranberries

INSTRUCTIONS

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, for 5 minutes or until smooth. Stir in vanilla. Pour into parchment paper—or foil-lined 8-inch square metal cake pan. Refrigerate for about 1 hour or until firm.

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 for about 3 hours or until firm. Remove from pan; peel off paper. With hot dry knife, cut into pieces. Makes 3 lb. about 48 pieces.

SNOW-BALL CHOCOLATE FUDGE: Omit Cranberry Topping. Stir in 2 cups miniature marshmallows.

CANDY-COVERED FUDGE: Omit cranberry Topping. Sprinkle 3/4 cup candy coated chocolate pieces onto hot fudge; press lightly.

Canadian Living Gifts from Your Kitchen

CHEF COMMENTS

Since fudge is always a favourite, this is a gift to please just about anyone. Good quality chocolate gives a smooth, rich result.

Tagged: caramelandfudge, desserts, fudge add tags

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