Chunky Fruit āNā Nut Fudge
- 1 package (11 ounces) dried cherries
- 1 cup dried cranberries
- 1-1/2 teaspoons plus 3/4 cup butter, softened, divided
- 1 can (14 ounces) sweetened condensed milk
- 1 package (12 ounces) miniature semisweet chocolate chips
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 package (10 to 11 ounces) butterscotch chips
- 1 package (10 ounces) peanut butter chips
- 3 tablespoons heavy whipping cream
- 1 jar (7 ounces) marshmallow creme
- 1/2 teaspoon almond or rum extract
- 1-1/2 cups unsalted cashew halves
- 1 package (11-1/2 ounces) semisweet chocolate chunks
- In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
- In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract.
- Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
cherries, cranberries, butter, condensed milk, chocolate chips, milk chocolate chips, butterscotch chips, peanut butter, heavy whipping cream, marshmallow creme, almond, chocolate chunks
Taken from www.tasteofhome.com/recipes/chunky-fruit-n-nut-fudge/ (may not work)