White Chocolate Fudge

This fudge makes a great treat for teachers. Don't forget to include a copy of the recipe with your gift!

Yield: 4 dozen pieces or 24 servings, 2 pieces each

Ingredients

• 2 packages (6 squares each) Baker's Premium White Baking Chocolate
• 3/4 cup sweetened condensed milk
• 1 cup coarsely chopped Planters Almonds, toasted
• 1/2 cup dried cranberries
• 1 tablespoon grated orange peel

Instructions

1. Line an 8 inch square pan with foil, with ends of foil extending over sides of pan; set aside.
2. Microwave chocolate and milk in large microwavable bowl on HIGH for 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
3. Add almonds, cranberries and orange peel; stir until well blended.
4. Spread chocolate mixture into prepared pan.
5. Refrigerate for 2 hours or until firm.
6. Lift fudge from pan, using foil handles. Cut into 48 pieces.
7. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

Notes

Variation: Prepare as directed, substituting 1 cup toasted PLANTERS Chopped Pecans for the almonds and 1/2 cup each chopped red and green candied cherries for the cranberries.

Nutrition

Per serving: Calories 140 Total fat 8g Saturated fat 3.5g Cholesterol 5mg Sodium 25mg Carbohydrate 16g Dietary fiber 1g Sugars 16g Protein 2g

Vitamin A 0% DV Vitamin C 0% DV Calcium 6% DV Iron 0% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company