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Bear Scat Fudge

Thu, 04/09/2009 - 21:04 — Sarah

Summary

Yield
Servings
Prep time20 minutes

Description

Cranberries covered in chocolate

Ingredients

1pk12-ounces semisweet chocolate chips
1⁄2cpowdered sugar
1⁄4ccanned evaporated milk
1tvanilla extract
6ozdried cranberries (1 package)
1⁄4ccorn syrup

Notes

I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, easy to carry and almost everybody loves fudge.
All our fudge recipes are molded into an 8x8" pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out, take off paper. Trim the fudge (eat them scraps of course!), wrap in 2 layers of plastic wrap, then put it in a gallon storage bag for carrying. Most fudge will do fine up into the mid to high 60's for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would.

Instructions

It might be Cranberry Fudge, and it might be tasty, but pretty it is not. It got its title from something one sees in alpine country in late summer ;-)

In a heavy medium saucepan, over low heat, melt the chips and corn syrup, stirring, till melted. Watch this, and do not leave. Take off heat. Add powdered sugar, milk and vanilla. Mix well, until smooth. Add in cranberries and pour into your pan. Refrigerate for 8 hours, and then cut. This fudge is flexible, and should be cut while cold.

Make you don't use condensed canned milk!

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Comments

Thu, 05/14/2009 - 11:56 — colleen

corn syrup

I would like to try this, question though: in the instructions it refers to the corn syrup, but that ingredient is not listed- can you clarify?

Thanks,

Colleen

Thu, 05/14/2009 - 15:28 — Sarah

Colleen

Thank you for catching that. Amounts are fixed - it is 1/4 cup corn syrup. This is one of the few recipes where I call for it, but it does make a great fudge!

Btw, it is also really good with a 1/2 cup of diced and toasted nuts added in.