Cranberry Fudge Recipe
- 1 (12 ounce) package fresh or frozen cranberries
- 1/2 cup light corn syrup
- 2 cups semisweet chocolate chips
- 1/2 cup confectioners' sugar
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- Line bottom and sides of an 8×8 inch pan with plastic wrap. Set aside.
- In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.
- Immediately add chocolate chips, stirring untill they are melted completely. Add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill untill firm.
