Food recipes
Chocolate, Cranberry, and Walnut Fudge
Chocolate, Cranberry, and Walnut Fudge Ingredients: butter, without salt candies, semisweet chocolate candies, marshmallows nuts, walnuts, english cranberries, dried, sweetened spartan, real semi-sweet chocolate bakin...
Chocolate, Cranberry, and Walnut Fudge
Ingredients:
butter, without salt
candies, semisweet chocolate
candies, marshmallows
nuts, walnuts, english
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
Fold the overhang to form handles.
Butter the inside of the foil-lined pan.
In a big mixing bowl, combine the butter and next 6 ingredients.
In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238 (soft-ball stage).
Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
Spread evenly in the prepared pan.
Let stand at room temp at least 8 hours or overnight.
Lift up on the foil handles to remove fudge from the pan.
Cut into squares and lift up from foil.
Store in air-tight containers at room temperature.
Ingredients:
butter, without salt
candies, semisweet chocolate
candies, marshmallows
nuts, walnuts, english
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.
Fold the overhang to form handles.
Butter the inside of the foil-lined pan.
In a big mixing bowl, combine the butter and next 6 ingredients.
In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.
Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238 (soft-ball stage).
Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.
Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).
Spread evenly in the prepared pan.
Let stand at room temp at least 8 hours or overnight.
Lift up on the foil handles to remove fudge from the pan.
Cut into squares and lift up from foil.
Store in air-tight containers at room temperature.