Cranberry Jewel Fudge with Variations
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Ingredients
| 12 oz. | bittersweet chocolate, chopped | | 1 can | (300 ml) sweetened condesed milk (not evaporated) | | 2 tsp. | vanilla |
Cranberry Topping
| 5 oz. | white chocolate, coarsely chopped | | 3/4 cup | dried cranberries |
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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
Author's Comments
Since fudge is always a favourite, this is a gift to please just about anyone. Good quality chocolate gives a smooth, rich result.
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desserts, fudge