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Healthy Recipes

  • Cranberry Fudge

Cranberry Fudge

Recipe from Light & Tasty


  • 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


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.

Nutrition Information Per Serving
CaloriesFatSat. FatSodiumCarb.Fiber
Cranberry Fudge 33 1.5 gm. 1 g. 86 mg.   3 gm. 0 gm.