Chocolate, Cranberry, and Walnut Fudge

"From Rick Rodgers' Christmas 101."
 
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Ready In:
1hr
Ingredients:
9
Yields:
2 1/4 pounds
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ingredients

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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.

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