Cranberry Fudge Low Calorie Recipes

Steps:

• Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• Line a 9-inch pan with foil. Coat the foil with cooking spray; set aside.
• In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat til melted. Remove from heat.
• Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts.
• Spread into prepared pan, refrigerate til firm. Using foil, lift fudge out of pan, discard foil. Cut fudge into 1 inch squares. Store airtight in container in the refrigerator. Yield: 1 1/3 pounds (81 pieces)` 36 calories per piece.

Steps:

• Combine Splenda, evaporated milk, butter and salt in a medium size heavy saucepan.
• Bring to a full rolling boil over medium heat, stirring frequently.
• Boil and stir 5 minutes. Remove from heat.
• Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth.
• Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch.
• Remove foil from pan and fudge. Cut into squares.
• Refrigerate any remaining fudge.

Steps:

• In a 3-quart saucepan, combine the sugar, milk, cocoa, and corn syrup.
• Heat on medium heat until the mixture reaches 240°F stirring constantly.
• Take the mixture off the heat and add butter and vanilla.
• Let cool to 110°F and then stir until mixture loses its gloss.
• Spoon into a foiled 9x13-inch pan and let harden.
• Cut into squares.