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2009-05-14 digital edition

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2009-05-14 / Community News

From the Chef's Corner

Cranberry Fudge
by Chef Deedle

Whether for gifts or special occasions throughout the year, here's a dandy candy that's easy to fix.

1 1/4 cups fresh or frozen cranberries  
1/2 cup light corn syrup  
2 cups (12 oz) semisweet chocolate chips  
1/2 cup confectioner's sugar  
1/4 cup evaporated milk  
1 tsp. vanilla extract  
 

Line bottom and sides of an 8" square baking pan with plastic wrap. Set aside. Bring cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5 - 7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons. Remove from heat. Immediately add chocolate chips, stirring until they are completely melted. Add remaining ingredients, stirring vigorously until the mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm. Delicious!

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