Dark Chocolate Cranberry And Cashew Fudge – a delicious recipe with milk, sugar, salt, dark chocolate, marshmallows, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the evaporated milk, sugar and salt into a pan and bring to the boil.
2
Allow to boil for 5 minutes, stirring all the time and then remove from the heat.
3
Stir in the broken up dark chocolate,and marshmallows and keep stirring until it is all melted.
4
Stir in the vanilla followed by the nuts and cranberries.
5
Pour the mixture into a lightly greased 8 inch square pan. Try to resist licking the spoon too much!
6
Smooth out the mixture so that it is as flat as possible on the top and put into the fridge to cool.
7
The longer it is in the fridge the more firm the fudge gets and the more the richness mellows out. Overnight would be fantastic but you can eat it just fine after a couple hours.
8
Cut up into squares and enjoy.
679
kcal
Calories
20
g
Fat
122
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup reduced-fat evaporated milk, 1 2/3 cups sugar, 1 1/2 teaspoons salt, 1 cup dark chocolate, broken up in bits, and more.
Yes, Dark Chocolate Cranberry And Cashew Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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