Cranberry Fudge Recipe Quick and Easy

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Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium saucepan, combine 1 ½ cups granulated sugar, 1 cup (2 sticks) unsalted butter, and ½ cup evaporated milk.
Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.
Remove from heat and stir in 1 teaspoon vanilla extract, ½ cup chopped fresh or frozen cranberries, and ½ cup chopped walnuts or pecans (optional).
Pour the mixture into the prepared baking pan and spread evenly.
Let the fudge cool at room temperature for at least 2-3 hours, or until firm.
Once firm, lift the fudge out of the pan using the parchment paper overhang.
Cut into small squares and serve.

For a smoother fudge, ensure the cranberries are finely chopped.
If using frozen cranberries, do not thaw them before adding to the mixture.
Store leftover fudge in an airtight container at room temperature for up to 1 week.
This fudge can be made ahead of time and makes a great edible gift.