Bear Scat Fudge
Ingredients:
- 12-ounces semisweet chocolate chips
- ½ cup powdered sugar
- ¼ cup canned evaporated milk
- 1 tsp vanilla extract
- 6 ounces dried cranberries (1 package)
- ¼ cup corn syrup
Instructions:
It might be Cranberry Fudge, and it might be tasty, but pretty it is not. It got its title from something one sees in alpine country in late summer.
In a heavy medium saucepan, over low heat, melt the chips and corn syrup, stirring, till melted. Watch this, and do not leave. Take off heat. Add powdered sugar, milk and vanilla. Mix well, until smooth. Add in cranberries and pour into your pan. Refrigerate for 8 hours, and then cut. This fudge is flexible, and should be cut while cold.
Make sure you don’t use condensed canned milk!
Notes:
I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, easy to carry and almost everybody loves fudge. All our fudge recipes are molded into an 8×8″ pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out, take off paper. Trim the fudge (eat them scraps of course!), wrap in 2 layers of plastic wrap, then put it in a gallon storage bag for carrying. Most fudge will do fine up into the mid to high 60’s for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would.