Quick Nut Fudge Recipes

Steps:

• In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
• Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
• Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.).
• Additional Information.
• Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.

Steps:

• Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

Steps:

• Butter the bottom and sides of an 8" X 8" pan.
• Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl.
• Place over simmering water and stir until butter is melted.
• May add 1/4 cup dark chocolate chips if desired, allow to melt.
• Sift powdered sugar, cocoa, and salt into bowl with melted butter.
• Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny, about 5 minutes.
• Stir in vanilla until combined; stir in nuts.
• Spread quickly in buttered 8" X 8" pan.
• Cool completely, cut into 1" squares to serve.

Steps:

• Grease a 9x5x2-inch loaf pan; set aside.
• In a heavy 3-quart saucepan, add all ingredients except nuts. Cook over very low heat, constantly stirring mixture until well combined and smooth.
• Remove from heat; stir in nuts. Quickly spread into pan.
• Refrigerate 2 hours or until firm. Cut into squares.