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Cranberry White Chocolate Fudge
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1 (12 ounce) package fresh cranberries
1/2 cup light corn syrup
2 cups white chocolate chips
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, chopped
Line the bottom and sides of an 8-inch square pan with plastic wrap. Set aside.
In a medium saucepan, bring the cranberries and corn syrup to a boil on high for 5 to 7 minutes. Stir occasionally until the liquid is reduced to about 3 tablespoons. Remove from heat. Immediately add the chocolate chips and stir until they are completely melted.
Add confectioners' sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the mixture is thick and glossy. Pour into the pan. Cover and chill until firm.
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