Cranberry Jewel Fudge

12 oz (375 mL) bittersweet chocolate, chopped
1 can (300 mL) sweetened condensed milk
2 tsp (10 mL) vanilla

Cranberry Topping:
5 oz (150 g) white chocolate, coarsely chopped
3/4 cup (175 mL) dried cranberries

Line 8-inch (2 L) square metal cake pan with parchment paper or foil, leaving 1 inch (2.5 cm) extending over sides; set aside.

In bowl, over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, until smooth, about 5 minutes. Stir in vanilla. Pour into prepared pan, spreading evenly. Refrigerate until firm, about 1 hour.

Cranberry Topping: In bowl, over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate until firm, about 3 hours.

Remove from pan and peel away paper. With hot dry knife, cut into 48 pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)

• Variations
  Snow-Ball Chocolate Fudge: Omit Cranberry Topping. Stir in 2 cups (500 mL) miniature marshmallows.

  Candy-Covered Fudge: Omit Cranberry Topping. Sprinkle 3/4 cup (175 mL) candy-coated chocolate pieces onto hot fudge; press lightly.

  Nut Fudge: Omit Cranberry Topping. Score fudge into 48 pieces. Place toasted pecan or walnut half or piece on each.

Source Canadian Living Magazine: December 2004