Pistachio Cranberry Fudge
Prep Time: 20 Mins Total Time: 2:20 Makes: 6 dozen candies
Ingredients:
| 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 | teaspoon vanilla |
| 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)
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