Chocolate Cranberry Fudge
Fool proof fudge uses marshmallows and evaporated milk for a creamy, smooth fudge.
Servings: 64 pieces
Calories: 115kcal
Ingredients
- cooking spray
- 1 cup walnuts chopped
- 3 cups light brown sugar
- 12 Tbsps unsalted butter cubed
- ⅔ cup evaporated milk not sweetened condensed milk
- 1 ½ teaspoon salt
- 12 oz bittersweet chocolate chopped roughly
- 1 tablespoon black coffee
- 3 cups miniature marshmallows
- ½ cup dried cranberries chopped
Instructions
- Spray and 8" square pan with cooking spray. Lay a wide piece of foil across the pan in both directions. Allow foil to fold over top edge of pan by a couple of inches.
- Toast walnut pieces in a dry saucepan over medium heat 7-8 minutes (or in the air fryer for 4-5 minutes). Pieces should be slightly browned and fragrant.
- Heat brown sugar in a large, preferably non-stick pan, over medium high heat. Add the butter and stir to combine. Add the evaporated milk. Bring mixture to a boil and boil steadily 5-10 minutes until mixture reaches 234-238 degrees. (Mine took 8 minutes). Stir frequently.
- Remove pan from the heat and stir in the chocolate and coffee. Stir until chocolate is evenly melted. Add the marshmallows and stir until the marshmallows are melted and evenly incorporated. Add the walnuts and the cranberries and stir well to distribute evenly.
- Pour the mixture into the prepared pan. Refrigerate at least 2 hours to solidify.
- Remove from fridge and cut in to 1" squares.
- Fudge will keep well sealed and refrigerated for a couple of weeks.
Notes
You can substitute pecans for the walnuts.
You can omit the cranberries if you like.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 63mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.5mg