Cranberry Cashew Fudge

1. 1

   Line an 8-in. square baking dish with foil; grease foil with butter.

2. 2

   In a large heavy saucepan, combine milk, sugar and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes longer, stirring constantly. Remove from heat.

3. 3

   Stir in chocolate and marshmallows until melted. Stir in cashews, cranberries and vanilla. Immediately spread into prepared pan. Refrigerate at least 2 hours or until firm.

4. 4

   Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.