 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 16 |
|
The year I made this I made 3 batches and served it to company on a deep red platter surrounded by holly sprigs. It looked like something from a magazine. I might add that I made them separately to insure that the fudge came out right. I cut into 2 inch squares so that is the yield I listed. Ingredients:
2 1/2 cups confectioners' sugar |
2/3 cup milk |
1/4 cup butter |
12 ounces white chocolate (coarsely chopped) |
1/2 teaspoon almond extract |
3/4 cup dried cherries or 3/4 cup dried cranberries or 3/4 cup dried apricot, coarsely chopped |
3/4 cup toasted sliced almonds |
Directions:
1. Line an 8 inch square pan with foil, grease foil.
2. Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a 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 pan. Refrigerate 2 hours until firm.
6. Invert pan, peel off foil and cut in 1 inch squares.
7. Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.
8. Very tasty and pretty.
|
|