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recipe
Cranberry Fudge with Marshmallows and Almonds
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This recipe was generously provided by American Heritage Chocolate.

Gather Ingredients

Cooking Instructions

Step 1

Line an 8”x8” pan with parchment paper, letting the paper hang over the sides of the pan. This is called a “parchment sling.” Generously grease the parchment with butter.

Step 2

Add the grated chocolate to a microwave-safe bowl.  Melt the chocolate in the microwave by heating in 30 second intervals (2 to 3 times), stirring after each until the chocolate is melted and smooth.

Step 3

Add condensed milk to the chocolate and mix well,  until chocolate is smooth and milk is fully incorporated.

Step 4

Mix in cranberries, then transfer the mixture to the prepared pan, spreading it into an even layer.

Step 5

Top the fudge with mini marshmallows and slivered almonds, pressing lightly into the fudge.

Step 6

Refrigerate for at least 4 hours, until the fudge is set.

Step 7

Using the parchment paper sides, lift the fudge out of the pan. Cut the fudge into bite-sized pieces and serve. Refrigerate any leftover fudge up to 1 week.

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