Use Foil To Lift Out Of Pan Onto Cutting Board.

Refrigerate at least 1 hour or until firm. Using foil, lift fudge out of pan; The sugar might still be a little chunky in the end if you don’t.

Beat Until Thickened And Smooth.

I call it fluffernutter fudge, because it tastes just like a fluffernutter (it’s a peanut butter/fluff sandwich that’s super popular in new england). Just a little hint, use or make powdered sugar instead of regular granulated sugar. Add melted chocolate, extracts and food color;

Garnish With Additional Pistachios, If Desired.

Stir in extracts and 1 cup of the pecans. Stir in the confectioners' sugar, milk and vanilla. Cook and stir over low heat until smooth.

Serving Size 1 Piece Of 32 Calories Per Serving 190 Total Fat 10G Calories From Fat 90G Saturated Fat 5G Trans Fat 0G Cholesterol 10Mg Sodium 40Mg Carbohydrates 20G Dietary Fiber 0G Sugar 20G Protein 3G Percent Daily Value*:

For best results use a candy thermometer to monitor temperature of fudge while cooking. Stir in cranberries and walnuts. 3 gradually beat in confectioners’ sugar with an electric mixer on low speed.

Vitamin A 0%, Calcium 6%, Vitamin C 0%, Iron 0%.

Beat with a wooden spoon until thickened and glossy, about 5 minutes. I’ve done this a bunch of times. Spread evenly in prepared pan.