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    Chunky Fruit 'n' Nut Fudge


    Source of Recipe


    From Country Woman

    List of Ingredients




    1 package (11 ounces) dried cherries

    1 cup dried cranberries

    1-1/2 teaspoons plus 3/4 cup butter, softened, divided

    1 can (14 ounces) sweetened condensed milk

    1 package (12 ounces) miniature semisweet chocolate chips

    1 package (11-1/2 ounces) milk chocolate chips

    1 package (10 to 11 ounces) butterscotch chips

    1 package (10 ounces) peanut butter chips

    3 tablespoons heavy whipping cream

    1 jar (7 ounces) marshmallow creme

    1/2 teaspoon almond or rum extract

    1-1/2 cups unsalted cashew halves

    1 package (11-1/2 ounces) semisweet chocolate chunks

    Recipe




    stovetop
    PREP 15 min.
    COOK 15 min.
    TOTAL 30 min.

    DIRECTIONS
    In a large bowl, combine cherries and cranberries. Add enough warm water
    to cover; set aside. Line a 15-in. x 10-in. x 1-in. pan with foil and
    grease the foil with 1-1/2 teaspoons butter; set aside.
    In a large heavy saucepan, melt remaining butter. Stir in the milk,
    chips and cream. Cook and stir over low heat for 15-20 minutes or until
    chips are melted and mixture is smooth and blended (mixture will first
    appear separated, but continue stirring until fully blended). Remove
    from the heat; stir in marshmallow creme and extract.
    Drain cherries and cranberries; pat dry with paper towels. Stir the
    fruit, cashews and chocolate chunks into chocolate mixture. Spread into
    prepared pan. Let stand at room temperature until set.
    Using foil, lift fudge out of pan. Discard foil; cut fudge into
    1-in. squares. Yield: 6-3/4 pounds.
 

 

 

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