Pistachio Cranberry Fudge

Easy fudge prepared from melted semisweet chocolate chips, marshmallows, and sweetened condensed milk, combined with vanilla extract, pistachio nuts and dried cranberries. Mixture is poured into prepared pan, topped with melted white chocolate and chilled.

Ingredients -

1-1/2 bags (12 ounces each) Semisweet Chocolate Chips (3 Cups)
2 cups Miniature Marshmallows or 16 large Marshmallows, cut in half
1 (14 ounces) can Sweetened Condensed Milk
1 teaspoon Vanilla Extract
1 cup Pistachio Nuts
1/2 cup Dried Cranberries
1/4 cup White Baking Chips, melted, if desired

Preparation:

1. Line a square 9 x 9 baking pan with aluminum foil. Grease foil with butter. Set aside.

2. Place semisweet chocolate chips, marshmallows and sweetened condensed milk in 8-cup microwaveable measuring cup.

3. Microwave uncovered, on high 3-5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.

4. Stir in vanilla extract, pistachio nuts and dried cranberries. Immediately pour into pan.

5. Drizzle with melted white baking chips. Refrigerate several hours or until firm.

6. Remove fudge from pan, using foil edges to lift.

7. Cut into squares.

Fudge Making Tips

Pure Vanilla Extract

Pure vanilla extract is superior to regular extract. The pure extract adds wonderful aroma, and rich, bold, floral flavor to baked goods. Vanilla is the perfect counter to chocolate.

Fudge Making Tips

Toasting Nuts

Arrange nuts in a single layer on a cookie sheet. Place in preheated 350 F. oven for 6 to 8 minutes or until fragrant and light brown. Always cool toasted nuts completely before chopping.

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