Cranberry Cashew Fudge

• 2 teaspoons butter, softened
• 2/3 cup evaporated milk
• 1-2/3 cups sugar
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate, chopped
• 1-1/2 cups miniature marshmallows
• 1/2 cup unsalted cashews, chopped
• 1/2 cup dried cranberries
• 1 teaspoon vanilla extract

1. Line an 8-in. square baking dish with foil; grease foil with butter.
2. In a large heavy saucepan, combine milk, sugar and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes longer, stirring constantly. Remove from heat.
3. Stir in chocolate and marshmallows until melted. Stir in cashews, cranberries and vanilla. Immediately spread into prepared pan. Refrigerate at least 2 hours or until firm.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

butter, milk, sugar, salt, semisweet chocolate, marshmallows, unsalted cashews, cranberries, vanilla

Taken from www.tasteofhome.com/recipes/cranberry-cashew-fudge/ (may not work)