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Cranberry Fudge

Prep:
10 mins
Cooking:
6 mins
Cooling:
480 mins
Yields:
24 servings (2 pieces per serving)
Try adding cranberries to your Holiday fudge. Your guests will love it!

Ingredients

Directions

LINE 8-inch-square baking pan with plastic wrap.

MELT morsels and corn syrup in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat.

STIR in powdered sugar, evaporated milk and vanilla extract. Stir vigorously until the mixture is thick and glossy. Stir in cranberries and nuts; mix well. Pour into prepared pan; cover. Refrigerate until firm, about 8 hours. Lift from pan; remove plastic wrap. Cut into 48 pieces. Store covered in refrigerator. Serve at room temperature.

Recipe and photo courtesy of Ocean Spray Cranberries, Inc.

Nutritional Information

  • Serving Size
    1/24 servings (2 pieces per serving) of recipe
  • Calories 130
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 3g 16%
  • Cholesterol 0mg 0%
  • Sodium 10mg 0%
  • Carbohydrates 20g 7%
  • Dietary Fiber 2g 6%
  • Sugars 16g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%