Cranberry Fudge

Recipe from Light & Tasty

Ingredients

• 2 cups (12 oz.) dark or semi-sweet chocolate chips
• ¼ cup light corn syrup
• ½ cup powdered sugar
• ¼ cup fat free evaporated milk
• 1 tsp. vanilla extract
• 1 package (6 oz.) dried cranberries
• 1/3 cup chopped walnuts

Directions

Line a 9” square pan with foil. Coat the foil with nonstick cooking spray; set aside.

In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until melted. Remove from heat. Stir in powdered sugar, milk, and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.

Using foil, lift fudge out of pan; discard foil. Cut fudge into 1” squares. Store in an airtight container in fridge.

Makes 81 servings.