Chocolate Pretzel Fudge with Cranberries and Walnuts
This chocolate pretzel fudge is irresistibly salty and sweet: the rich chocolate and sweet cranberries are balanced by the salty pretzels and crunchy nuts.
Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in the walnuts, cranberries and pretzels.
Transfer mixture to the prepared pan. Press down and smooth the top. Press additional pretzels on top, if desired. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into squares.
The fudge can be stored in an airtight container, up to 2 weeks.
Recipe Source: Adapted from Martha Stewart
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