Cranberry Fudge Recipe

Cranberry Fudge
Makes about 25

2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans

Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set
Aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well.

Pour into prepared pan. Cover and chill until firm, about 8 hrs. Cut
Into 1 1/2-inch squares. Store covered in refrigerator. Serve at room
Temp.

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