Email to Brenda-Lee Olson      

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.