INGREDIENTS

  • 12 ounces bittersweet chocolate , chopped
  • 1 (300ml)can sweetened condensed milk (not evaporated)
  • 2 teaspoons vanilla

    • CRANBERRY TOPPING

  • 5 ounces white chocolate , coarsely chopped
  • 3/4 cup dried cranberries

DIRECTIONS

  1. In bowl over saucepan of hot(not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, for 5 minutes or until smooth.Stir in vanilla. Pour into parchment paper—or foil-lined 8-inch square metal cake pan.Refrigerate for about 1 hour or until firm.
  2. CRANBERRY TOPPING:In bowl over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer.Sprinkle with cranberries, pressing lightly.Refrigerate for about 3 hours or until firm.Remove from pan; peel off paper.With hot dry knife, cut into pieces.Makes 3 lb. about 48 pieces.
  3. SNOW-BALL CHOCOLATE FUDGE:Omit Cranberry Topping.Stir in 2 cups miniature marshmallows.
  4. CANDY-COVERED FUDGE:Omit cranberry Topping.Sprinkle 3/4 cup candy coated chocolate pieces onto hot fudge; press lightly.
  5. Canadian Living Gifts from Your Kitchen.