Candy Recipes - Fudge, Penuche and Divinity

Chunky Fruit 'n' Nut Fudge

Source: Country Woman - March/April 2006

1 (11 ounce) package dried cherries
1 cup dried cranberries
1 1/2 teaspoons plus 3/4 cup butter, softened, divided
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package miniature semisweet chocolate chips
1 (11 1/2 ounce) package milk chocolate chips
1 (10 to 11 ounce) package butterscotch chips
1 (10 ounce) package peanut butter chips
3 tablespoons heavy whipping cream
1 (7 ounce) jar Marshmallow Creme
1/2 teaspoon almond or rum extract
1 1/2 cups unsalted cashew halves
1 (11 1/2 ounce) package semisweet chocolate chunks

In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside.

Line a 15 x 10 x 1-inch pan with aluminum foil, and grease the foil with 1 1/2 teaspoons butter; set aside.

In a large heavy saucepan, melt remaining butter. Stir in milk, semisweet chocolate chips, milk chocolate chips, butterscotch chips, peanut butter chips and whipping cream. Cook and stir over low heat for 15 to 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-inch squares.

Yields 6 3/4 pounds.