Chocolate, Cranberry, and Walnut Fudge

1. 1

   Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.

2. 2

   Fold the overhang to form handles.

3. 3

   Butter the inside of the foil-lined pan.

4. 4

   In a big mixing bowl, combine the butter and next 6 ingredients.

5. 5

   In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.

6. 6

   Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238 (soft-ball stage).

7. 7

   Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.

8. 8

   Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).

9. 9

   Spread evenly in the prepared pan.

10. 10

    Let stand at room temp at least 8 hours or overnight.

11. 11

    Lift up on the foil handles to remove fudge from the pan.

12. 12

    Cut into squares and lift up from foil.

13. 13

    Store in air-tight containers at room temperature.

* Per serving · 4 servings · Values may vary.