Easy Cranberry Cashew Fudge

Easy fudge you can make in 10 minutes. Ideal for Thanksgiving  and Holiday Gift Giving. Thank you A Little Claireification

 

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.