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Nutritional Info
  • Servings Per Recipe: 96
  • Amount Per Serving
  • Calories: 30.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.6 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.3 g

View full nutritional breakdown of Rumbamel's Cranberry Walnut Fudge calories by ingredient
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Rumbamel's Cranberry Walnut Fudge

Submitted by: RUMBAMEL

Introduction

I got this recipe from Taste of Home and used Fat Free evaporated milk instead reduced fat. It tastes great. I didn't have a 9 x 9 square pan to make 81 pieces so I used my 11 x 7 Pyrex and made 96 smaller pieces. Each piece is probably about .3 oz or so. Very tasty if you like cranberries. I got this recipe from Taste of Home and used Fat Free evaporated milk instead reduced fat. It tastes great. I didn't have a 9 x 9 square pan to make 81 pieces so I used my 11 x 7 Pyrex and made 96 smaller pieces. Each piece is probably about .3 oz or so. Very tasty if you like cranberries.
Number of Servings: 96

Ingredients

    -2 cups or a 12 oz bag of semisweet chocolate chips
    -1/4 cup light corn syrup

    -1/2 cup confectioners/powdered sugar
    -1/4 cup fat free evaporated milk
    -1 t vanilla extract

    -1 6 oz bag dried cranberries like Craisins
    -1/3 c chopped walnuts

Directions

Line your 11 x 7 casserole dish with foil and then spray it lightly with cooking spray (I haven't tried it w/out spray, though).

Measure out all your ingredients in separate bowls except nuts and cranberries can be in one bowl and the chocolat chips and corn syrup can be put in a heavy medium saucepan.

Cook the chocolate chips and corn syrup over low heat until melted. Make sure not to cook tool long or it will dry out. Turn off burner and remove from the heat. Stir in the evaporated milk, vanilla and powdered sugar until well mixed, thick and shiny. Taste of Home said to use a wooden spoon and beat it about 5 minutes, but I don't have any and I also didn't stir it that long....it turned out fine.

Stir in the nuts and cranberries, then pour into your prepared dish and spread out evenly. Sometimes spraying your spoon helps. Refridgerate or chill until firm.

Using foil, lift fudge out and peel foil off and discard it. To divide my fudge I cut it into fourths then cut each one of those pieces in half. Then each one of those pieces got sliced down long ways into 3 pieces then into 4 pieces the other way. So, my final piece made 12 servings and I had 8 of those, thus giving me 96 servings. They are small and you can easily eat two pieces, but the calories, fat and carbs are pretty low so go ahead.

96 small servings.

Enjoy!

Number of Servings: 96

Recipe submitted by SparkPeople user RUMBAMEL.






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