Cranberry and Cashews Fudge
Enjoy the pairing of delicately, almost-sweet flavored cashews with tart cranberries in a white chocolate fudge.
For a layered fudge look. Prepare the two chocolate fudges seperately. Then pour the white chocolate fudge in the prepared pan, and let it cook for about 10 minutes. Then, top with the dark chocolate fudge, and finish chilling in the fridge.
- 14 Ounces sweetened condensed milk
- 12 Ounces white chocolate, dark chocolate, or a combination of chocolate morsels (see notes)
- 1/2 Teaspoon vanilla extract
- Pinch of salt
- 1 Cup dried cranberries
- 1 Cup cashews
Prepare an 8-inch square pan by lining it with aluminum foil, set aside.
Combine the sweetened condensed milk and chocolate in a microwave-safe bowl, and microwave on high for about 1 ½ minutes, stirring every 30 seconds or so, until the chocolate is melted. Stir in the vanilla extract, cranberries, and cashews.
Pour the fudge into the prepared pan, cover, and refrigerate the fudge for at least 2 hours, or until it is firm. Then, slice and serve.