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Last Minute Holiday Fudge Recipe

Creamy homemade fudge used to be a time-consuming ordeal, and the results were not always predictable or perfect; weather conditions and over or undercooking could make the candy turn to sugar. Convenience foods have been developed over the years, and cooks everywhere have been using them to avoid the hassle of making fudge the old fashioned way. Marshmallow cream and chocolate chips have been combined to make quicker, easier fudge, although the finished product is grainy compared to the homemade variety. Luckily, someone decided to combine canned frosting and chocolate chips to make fudge, because the results are extremely creamy fudge without a grain of sugar. If there are 10 minutes to spare in the busy schedule leading up to the holidays, this luscious 10-Minute Cranberry Pecan Fudge can be made from start to finish; the ingredients are most likely already on the pantry shelf.
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For variety, substitute dried cherries or blueberries for the cranberries, or use walnuts instead of the pecans. While most fudge lovers prefer a rich chocolate flavor, this fudge can also be made lighter and less rich by using milk chocolate chips and milk chocolate frosting. If a microwave oven isn’t available, the ingredients can be melted and combined in a small saucepan on top of the stove over low heat, stirring constantly.

About 48 pieces

1 16 oz. can Chocolate frosting
2 cups semi-sweet chocolate chips
1 cup dried cranberries
2/3 cup coarsely chopped pecans
  1. Butter a 9 x 9" square pan or spray with non-stick spray; alternately, spray small silicone Christmas candy molds.

  2. Place the chocolate frosting and the chocolate chips in a microwave-safe bowl.

  3. Microwave 2 minutes; stir until the chocolate chips are melted and the mixture is smooth.

  4. Stir in the cranberries and nuts.

  5. Pour the mixture into the prepared pan or spoon into the small molds.

  6. Cover with plastic wrap, and refrigerate until firm

  7. When firm, cut into small squares or pop the candy from the silicone molds (the small shapes can be decorated with frosting if there’s time).

  8. Store in an airtight container in the refrigerator.

Amount Per Serving
Calories 100 Calories from Fat 47
Percent Total Calories From: Fat 47% Protein 2% Carb. 51%

Nutrient Amount per Serving
Total Fat 5 g 8%
Saturated Fat 2 g 10%
Cholesterol 0 mg 0%
Sodium 23 mg 1%
Total Carbohydrate 13 g 4%
Dietary Fiber 0 g 1%
Sugars 5 g
Protein 1 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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