❤From The CattleQueen Cooks at PineCreekStyle❤
20 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of buttermilk
1 teaspoon of pure clear vanilla
heavy dash of salt
1 1/2 cup of chopped nuts & crasins (dried cranberry's)
Place your sauce pan on a medium heat
Add sweetened condensed milk, and 20 ounces of chocolate candy brick
Add milk, vanilla and salt
Constant SLOW stirring of ingredients with a spatula
Have a foil lined pan, 9x9 or a 10x10 waiting for cooked fudge
*This is where the patience come in, continue stirring slowly. Do Not Leave the pot. The mixture will turn a RICH creamy white color.
*At this point add the nuts & crasins, blend well, do this just before you put into the pan.
*When it has a shiny look to it, pour into the prepared w/foil pan.
STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.
"Do Everything with Style", Xo...NeeCee
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