2 cups (12 ounces) semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners' sugar
1/4 cup reduced-fat evaporated milk
1 teaspoon pure vanilla extract
1 package (6 ounces) dried cranberries
1/3 cup chopped walnuts

Line a 9-inch square pan with foil. Coat the foil with cooking spray; set aside.
In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about five minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.
Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-inch squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (81 pieces).