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Cranberry fudge

12/12/2022

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Ingredients
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup light corn syrup
  • 1/2 cup confectioners' sugar
  • 1/4 cup reduced-fat evaporated milk
  • 1 teaspoon vanilla extract
  • 1 package (6 ounces) dried cranberries
  • 1/3 cup chopped walnuts
Instructions
  • Line a 9-inch square pan with foil.  Coat the foil with nonstick cooking spray; set aside.
  • In a heavy saucepan, combine chocolate chips and corn syrup.  Cook and stir over low heat until melted.  Remove from heat.  Stir in the confectioners' sugar, milk and vanilla.  Beat with a wooden spoon until thickened and glossy, about 5 minutes.  Stir in cranberries and walnuts.  Spread into prepared pan, and refrigerate until firm.
  • Using foil, lift fudge out of pan; discard foil.  Cut fudge into 1-inch squares.  Store in an airtight container in the refrigerator.


Kris Allen recommends:
    
     Geyser Peak Walking Tree Cabernet Sauvignon from Alexander Valley, Sonoma Country, California, with our Cranberry Fudge.

     This wine is striking with its medium-dark color.  That leasds to aromas of blackberries, ripe strawberries, and dry rose petals.  On the palate, there is a silky, creamy mouthfeel that nicely counters the medium/big structure of this wine.

    Try this wine first by itself and then take a bit of the Cranberry Fudge; take a sip and watch the flavor profile of the wine change.  So cool with big cherry notes.

     Enjoy!  Take the time to know good wine.  Cheers!
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