Cranberry Nut Fudge

1 can milk chocolate frosting

1 pkg. (11-1/2 oz.) milk chocolate chips

1 pkg. (6 oz) dried cranberries

1/2 C chopped pecans

Line a 7×11 square pan with foil and grease the foil with butter. Set aside.

Turn burner to Low-Medium.

In a heavy saucepan, combine frosting and chips. Cook and stir over low-medium heat until chips are melted.

Stir in cranberries and nuts. Pour into prepared pan. Refrigerate for 2 hours. (No more, no less).

Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1″ squares.

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