White Christmas Fudge

White chocolate fudge filled with dried fruits and nuts - so easy to make - no candy thermometer!

Yield: 36 squares

Ingredients

• 2 1/2 cups C&H Pure Cane Powdered Sugar
• 2/3 cup milk
• 1/4 cup butter or margarine
• 12 ounces white chocolate, coarsely chopped
• 1/2 teaspoon almond extract (optional)
• 3/4 cup dried cherries, cranberries, or apricots, coarsely chopped
• 3/4 cup toasted almond slices*

Instructions

1. Line an 8 inch square pan with foil; grease foil.
2. Mix confectioners' sugar and milk in a heavy 3 quart saucepan over medium heat. Add butter and, stirring constantly, bring to boil. Without stirring, boil for 5 minutes.
3. Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
4. Stir in dried cherries and toasted almonds.*
5. Pour mixture into the prepared pan.
6. Refrigerate for 2 hours until firm.
7. Invert pan, peel off foil and cut into 1 inch squares. Garnish as desired.

Notes

* To toast almonds, spread in a single layer on baking pan. Bake in 350 degrees F oven for 5 to 10 minutes, shaking pan occasionally, until they begin to brown.

Look for dried cherries in the bulk foods or produce section of your supermarket.

For a thicker fudge, as shown in photo, double the recipe.

Attribution

Recipe and photo used with permission from: C&H Sugar Company