"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cranberry Fudge, by Joyce Manwiller, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 cups fresh or frozen cranberries 1/2 cup light corn syrup 2 cups chocolate chips 1/2 cup powdered sugar 1/4 cup evaporated milk 1 tsp vanilla extract
Bring cranberries and corn syrup to a boil in a medium sauce pan. Boil 5 to 7 minutes, stirring occasionally until liquid is reduced to 3 Tbs. Remove from heat. Immediately add chocolate chips, stirring until completely melted. Add all the rest of the ingredients, stirring vigorously until mixture is thick and glossy. Spoon into paper candy cups or an 8" x 8" pan lined with plastic wrap. Cover and chill until firm.
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