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Pistachio Cranberry Fudge




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 1 1/2 bags (12-ounce size) semisweet chocolate chips (3 cups)
  
• 2 cups miniature marshmallows or 16 large marshmallows, cut in half
  
• 1 can (14 ounces) sweetened condensed milk
  
• 1 teaspoon vanilla
  
• 1 cup pistachio nuts
  
• 1/2 cup dried cranberries or chopped candied cherries
  
• 1/4 cup white baking chips, melted, if desired
  






Instructions



1. Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
   
2. Place chocolate chips, marshmallows and milk in 8-cup microwavable measuring cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.
   
3. Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Refrigerate about 2 hours or until firm.
   
4. Remove fudge from pan, using foil edges to lift. Cut into 9 rows by 8 rows, or cut into diamond shapes.
   






Final Comments


6 dozen candies.