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White Chocolate Fudge

White Chocolate Fudge

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



  1. Line 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 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.)

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

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.

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

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

Recipe and photo credit:


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