White Chocolate Cranberry Fudge |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 64 |
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This no-bake recipe is at the top of my list when I head to the kitchen to make holiday treats. Chewy tart cranberries pair well with salty, crunchy almonds. Lois Aitken, Dauphin, Manitoba Ingredients:
1 teaspoon butter |
12 ounces white baking chocolate, chopped |
2/3 cup sweetened condensed milk |
1 cup roasted salted almonds, coarsely chopped |
1/2 cup dried cranberries |
2 teaspoons grated orange peel |
Directions:
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange peel. Spread into prepared pan.
2. Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: 1-1/2 pounds.
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