1Place the powdered sugar, cocoa, salt, milk and vanilla in a microwavable bowl and stir until mixed evenly together. Place stick of butter on top. Microwave on high for 2 minutes.
2Beat until smooth. Add nuts and cranberries, pour into a wax paper or saran wrap lined loaf pan (or use a decorative container) and refrigerate for 1-2 hours. Cut into squares. (Store in refrigerator in an air tight container. I use a large zip-lock bag.)
Yield: 1 1/3 pounds of Fudge.