Chocolate, Cranberry, and Walnut Fudge

Line an 8 or 9-inch baking pan with a double-thickness of foil so that the foil extends 2 inches over the opposite ends of the pan.

Fold the overhang to form handles.

Butter the inside of the foil-lined pan.

In a big mixing bowl, combine the butter and next 6 ingredients.

In a saucepan, combine the sugar and evaporated milk; lightly butter the exposed sides of the saucepan above the surface of the sugar mixture; bring to a boil over medium heat, stirring constantly with a flat wooden spatula to prevent scorching.

Attach a candy thermometer to the pan; boil, stirring constantly, until the mixture reaches 238° (soft-ball stage).

Pour the hot mixture over the ingredients in the bowl; let stand for 30 seconds.

Stir with a wooden spoon until the mixture thickens and begins to develop a sheen (about 1 minute).

Spread evenly in the prepared pan.

Let stand at room temp at least 8 hours or overnight.

Lift up on the foil handles to remove fudge from the pan.

Cut into squares and lift up from foil.

Store in air-tight containers at room temperature.