Cranberry Fudge

Cranberry Fudge
From Light & Tasty
SERVINGS 81
CATEGORY
Low Fat
METHOD Chill
PREP 5 min.
COOK 15 min.
TOTAL 20 min.
== INGREDIENTS ==
* 2 cups (12 ounces) semisweet chocolate chips
* 1/4 cup light corn syrup
* 1/2 cup confectioners' sugar
* 1/4 cup reduced-fat evaporated milk
* 1 teaspoon vanilla extract
* 1 package (6 ounces) dried cranberries
* 1/3 cup chopped walnuts
== DIRECTIONS ==
# Line a 9-in. square pan with foil. Coat the foil with cooking spray; set
aside.
# In a heavy saucepan, combine chocolate chips and corn syrup. Cook
and stir over low heat until melted. Remove from the heat. Stir in the
confectioners' sugar, milk and vanilla. Beat with a wooden spoon until
thickened and glossy, about 5 minutes. Stir in cranberries and walnuts.
# Spread into prepared pan; refrigerate until firm.
# Using foil, lift fudge out of pan; discard foil. 
# Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 1-1/3 pounds (81 pieces).
NUTRITIONAL INFO
Nutrition Facts: 1 piece equals 36 calories, 2 g fat (1 g saturated
fat), trace cholesterol, 3 mg sodium, 6 g carbohydrate, trace fiber,
trace protein. Diabetic Exchange: 1/2 starch.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes
Category:Fudge Recipes