1 2/3 cup packed brown sugar
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
4 tbsp butter
1 tsp cinnamon
1/2 tsp salt
1 7 oz jar marshmallow cream
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 tsp vanilla extract
1 cup dried cranberries
1 cup whole salted cashews
- Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
- Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
- Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
- Bring to rolling boil over medium heat, stirring constantly.
- Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
- Remove from heat.
- Stir in chocolate chips and vanilla until the chocolate melts and is blended.
- Fold in the cranberries and cashews.
- Pour into prepared pan.
- If adding any toppings, work fast as the fudge will begin to set up quickly.
- Chill in the refrigerator until completely set, 2 hours or overnight.
- Remove from pan, and cut into 1” squares.
- Store in refrigerator in an air tight container or freeze for up to 4 weeks.
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