It's getting to be that time once again to be thinking about baking for the holidays. These sounded like a great gift idea for the sweet tooth friends on my Christmas gift list!
INGREDIENTS:
1 cup Pecan Halves
2 cans ( 300 ml each ) Sweetened Condensed milk
1 Bar ( 300g) Extra Dark Chocolate, finely chopped
1 Bar (300g ) Milk Chocolate Bar, finely chopped
1 Cup Sweetened Dried Cranberries
2 Tbsp Premium Cocoa Powder
INSTRUCTIONS:
1) Preheat oven to 375 F. Grease bottom and sides of 9 inch square baking pan; line with parchment paper,
Leaving 2 inch overhang.
2) Place Pecans on rimmed baking sheet. Toast in centre of oven for 5 minutes or until golden and fragrant.
Transfer to bowl to cool. Roughly chop. Set aside.
3) In saucepan, combine sweetened condensed milk, dark chocolate and milk chocolate. Cook over low heat
stirring occasionally, until chocolate melts, about 5 minutes. Remove from heat. Stir in Pecans and cranberries.
Pour into prepared pan. Use spatula to level top. Cover with plastic wrap. Chill for at least 2 hours or until firm.
4) Place cocoa in small sieve and dust over top of fudge. Use parchment paper overhang as handles to lift fudge
out of pan; cut into small squares to serve. Store in refrigerator for up to 4 days.
