From Paulette Vickery's Recipe Collection

Cranberry Fudge

candies, fruits

1 1/4 cup fresh cranberries
1/2 cup corn syrup
2 cup chocolate chips
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla

Line bottom and sides of 8-8 inch pan with plastic wrap, and set aside. Bring cranberries and corn syrup to a boil in a medium sauce pan. Boil over high heat 5-7 minutes, stirring occasionally, until liquid is reduced to 3 tablespoons. Remove from heat. Immediately add chocolate chips, stirring until they are completely melted. Add remaining ingredients, stirring vigorously, until the mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm. Cut into 1 1/2 inch squares. Store covered in refrigerator.

Yield: 25 servings




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