Pistachio Cranberry Fudge
Prep Time: 20 Mins Total Time: 2:20 Makes: 6 dozen candies
|1 1/2||bags (12-ounce size) semisweet chocolate chips (3 cups)|
|2||cups miniature marshmallows or 16 large marshmallows, cut in half|
|1||can (14 ounces) sweetened condensed milk|
|1||cup pistachio nuts|
|1/2||cup dried cranberries or chopped candied cherries|
|1/4||cup white baking chips, melted, if desired|
- Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
- Place chocolate chips, marshmallows and milk in 8-cup microwavable measuring cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.
- Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Refrigerate about 2 hours or until firm.
- Remove fudge from pan, using foil edges to lift. Cut into 9 rows by 8 rows, or cut into diamond shapes.
(Source: Betty Crocker: Cookies)