Cranberry Christmas Fudge - cooking recipe

Ingredients

16 ounces semisweet chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
4 ounces white chocolate
0.5 (4 ounce) can cream cheese
0.5 (4 ounce) can dried cranberries

Preparation

Prepare a pan. Line a 8 x 8 square shaped baking-pan with aluminum foil, then spray it with some nonstick. Make room in a fridge for the pan refridgerating.
In a large microwave bowl, break the chocolate into 1 oz pieces.
Pour sweetened condensed milk on the chocolate.
Microwave the chocolate for one minute. Use a silicone spatula to stir vigorously.
When the mixture is melted and humongous, add the flavoring: vanilla extract.
Turn into the prepared pan, and then spread into an well-even layer. Set aside.
In the separate bowl, break white chocolate into 1 oz. pieces, then microwave for 30 seconds. Stir vigorously.
When the chocolate is melted, stir in cream cheese. Cream cheese helps it stay soft, once it has been chilled in the fridge.
Spread the white chocolate mixture on the top of the dark chocolate.
Refridgerate for 3 hours. Cut into a one inch square, once you're done refridgerating.