Last Minute Holiday Fudge Recipe
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
- Butter a 9 x 9" square pan or spray with non-stick spray; alternately, spray small silicone Christmas candy molds.
- Place the chocolate frosting and the chocolate chips in a microwave-safe bowl.
- Microwave 2 minutes; stir until the chocolate chips are melted and the mixture is smooth.
- Stir in the cranberries and nuts.
- Pour the mixture into the prepared pan or spoon into the small molds.
- Cover with plastic wrap, and refrigerate until firm
- 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).
- 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%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 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.