Holiday Fudge

Once upon a time, when I was new to holiday baking, I used to do a day and night long marathon of making all my holiday sweets in one day. And I mean ALL of them. (Three types of cookies, fudge and one or two desserts for the holiday dinner. Yikes! ) Now that I am older and maybe, a tad bit wiser, I have learned to spread my holiday sweets creating to the 3-5 days before the holiday festivities. Here is another fudge recipe that requires no baking and easy enough for beginning cooks to follow.

INGREDIENTS:

• 3 cups semisweet chocolate chips
• 2 cups mini marshmallows
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream
• 1/2 cup chopped cashews
• 1/2 cup dried cranberries (Ocean Spray Craisins)
• 1/4 cup white chocolate chips
• 1 tablespoon vegetable oil

DIRECTIONS:

1. Grease a 9 X 9 square baking pan with butter or line with foil and cover with baking spray.
2. In a 2 quart saucepan over medium heat, add chocolate chips, marshmallows and sweetened condensed milk. Keep stirring until marshmallows are melted and mixture is smooth.
3. Stir in vanilla extract, heavy cream, cashews and dried cranberries. Immediately pour into prepared baking pan.
4. Meanwhile combine white chocolate chips and vegetable oil into a microwavable bowl and melt in 30 second intervals. Stir after every 30 seconds until melted and smooth.
5. Use a fork to drizzle the white chocolate mixture over the top of your fudge.
6. Refrigerate 3 hours or until fudge is firm. Cut and serve as desired.

Store in an airtight container. Refrigerated, fudge will keep 2-3 weeks.

I didn’t have any patience when drizzling the white chocolate.  Yours will be much prettier I’m sure.