CRANBERRY NUT FUDGE

1 tsp. butter
1 (16 oz) can milk chocolate frosting
1 (11-1/2 oz) pkg. milk chocolate chips
1 (6 oz) pkg. dried cranberries
1/2 c. chopped pecans

Line an 8-inch square dish or pan with foil and butter the foil; set aside.

In a heavy saucepan, combine frosting and chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan. Refrigerate until firm, about 2 hours.

Using foil, lift fudge out of pan. Discard foil, cut fudge into 1-inch squares. Store in refrigerator. Yield: about 2 lbs.

Back to Christmas 2007      Return to Cheddar Bay Site Map

Graphics by Cheddar Bay