Reviewed: Mar. 2, 2009

turned out great! I used a new product called Berry Bits (sweetened cranberry). It gives it a little less tart but still a great taste

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jenasch

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Reviewed: Dec. 18, 2007

Here's the secret.... forget the fresh/frozen cranberries. Use CRAISINS (dried cranberries) and add 1 cup of chopped pecans if you like. Ta da! PERFECT consistency FIRST TIME....!

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GINNYANN1

Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

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Reviewed: Dec. 20, 2006

This is very good but it did not set for me. I rolled it up in nuts instead and it was really good.

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Queencreekmom

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Reviewed: Dec. 6, 2006

I used 1 1/4 cups cranberries instead of the whole bag. I boiled for 7 minutes and my fudge set with no problem. I did mix the vanilla, sugar and milk together before hand I don't know if that makes any difference and I added 1/2 cup chopped walnuts. I really liked the mix of sweet and tart, however I used generic semi-sweet chocolate and I think it showed in the quality. Next time I will user higher quality chocolate but I will definitly be making this again.

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Robin

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Reviewed: Dec. 16, 2005

I boiled the mixture for almost a half hour- the result looked like jam- but it wasn't 3tbs worth- more like a cup's worth of cranberry jam. I tasted it as I was pouring it into the pan- so bitter!!! It definately needs more sweetness- it is very tart. So far it seems to be setting up quite nicely in the fridge- but it is not sweet at all. Maybe using milk chocolate chips would help? Definately plan on boiling it for at least 20 minutes instead of the 5-7 the recipe states.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Dec. 6, 2005

Yummy, but I couldn't get it to set. No problem - I froze it, rolled it into balls, dipped it in chocolate and made the most wonderful truffles. Melt 1/8 lb parafin with 1 lg. bag chocolate if you'd like to do the same.

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kuhllaura

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Reviewed: Dec. 27, 2004

This recipe is delicious, and on the third try, I got it to set beautifully. It takes longer than 5-7 minutes to boil the cranberry/corn syrup mixture down to the right consistency, which should be jam-like. It took me more like 10-15 minutes. If too much liquid is left in the mixture, the fudge will be runny and if you boil it too much, the cranberries will dry out and get crunchy and the fudge will be very hard. To set the fudge you should also let it sit for 12-24 hours in the fridge. If it's too tart for your tastes, mix some condense milk in with your evaporated milk to sweeten it up. mmmm!

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JOLIVER1

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Reviewed: Dec. 12, 2002

I did not like how this turned out at all.

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DJC2

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Reviewed: Oct. 15, 2002

I couldn't get it to set either. I think it would have been great if it did, but I just plan to eat it with a spoon or freeze it.

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2 users found this review helpful

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221BBAKERSTREET

Cooking Level: Expert

Home Town: Frostburg, Maryland, USA

Living In: Berryville, Virginia, USA

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Reviewed: Dec. 19, 2001

tastes great, doesn't set. Could anybody find out what to do to make it set? I too would make it again if it would set.

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DANIALACHAPELLE

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Reviewed: Jan. 29, 2001

I made this with dried cherries plumped with raspberry juice as I do not like the tartness of cranberries. It got rave reviews at work! Excellent!

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noahmiss

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Reviewed: Dec. 22, 2000

Great taste but didn't set up for me either. Plan to cut & serve it fresh from the freezer.

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VICKIEL

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Reviewed: Dec. 22, 2000

I found this recipe to be rather on the bitter side.

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MS FOOD

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Reviewed: Dec. 20, 2000

I loved the idea of this, but it just didn't set up.

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LESLIE SMITH

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Reviewed: Dec. 18, 2000

I live in Alaska and pick all my own wild cranberries. This is an excellent recipe for your leftover berries and if you aren't a huge chocolate fan but like a bit of 'tart' in your sweets. I took it to work for Christmas goodies and it was a huge hit! Next time I will make it in the disposable tin pans (this was my first attempt at fudge). It was tricky trying to get the fudge out of the pan. A highly recommended recipe!

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