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Cranberry Fudge




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




2 cups enjoy life chocolate chips
1/4 cup brown rice syrup
1/2 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans

Recipe



Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and brown rice syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, coconut milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1-1/2-inch squares. Store covered in refrigerator. Serve at room temperature.