Cranberry Fudge - cooking recipe

Ingredients

2 c. sugar
1/2 c. butter or margarine
1/2 c. finely minced dried cranberries
1/2 c. cream
1 (10 oz.) pkg. vanilla chips
1 c. marshmallow cream
2/3 c. chopped pecans

Preparation

Combine the sugar, margarine, cranberries and cream in a heavy saucepan.
Bring to a boil and then reduce heat to medium. Cook for 4 minutes, stirring constantly.
Stir in the vanilla chips and continue cooking until chips melt which should take about 1 minute longer.
Remove from heat and stir in marshmallow cream and pecans.
Pour into a well buttered 8 or 9 inch square pan.
Cool at room temperature.
It is best to keep this fudge in the refrigerator.
If you want a richer pink color, add a little red food coloring.