Fudge
Ingredients:
11 ounce package dried cherries
1 cup dried cranberries
1 1/2 teaspoon PLUS 3/4 cup butter, softened and divided
14 ounce can sweetened condensed milk
12 ounce pkg semi-sweet chocolate chips
11-1/2 ounce pkg milk chocolate chips
10-11 ounce pkg butterscotch chips
10 ounce pkg peanut butter chips
3 tablespoons heavy whipping cream
7 ounce jar marshmallow cream
1/2 teaspoon almond OR rum extract
1 1/2 cups unsalted cashew halves
11-12 ounce pkg semi-sweet chocolate chunks
Directions:
In large bowl, combine cherries and cranberries. Cover with enough water to cover and set aside. Line a 15x10x1-inch pan with foil and butter with 1-1/2 teaspoons butter and set aside. In large heavy saucepan, melt remaining butter. Stir in milk, chiops and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended. Remove from heat. Stir in marshmallow cream and extract. Drain cherries and cranberries. Pat dry with paper towels. Stir in fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set. Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-inch squares. Yield: 6 3/4 pounds.
Cheryl Marshall
I got this recipe from the 2006 Country Woman magazine.
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