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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 81 |
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This smooth, sweet fudge from Paula Truksa of Jewett, Texas is loaded with nuts and chewy fruit and would be just right for holiday gift-giving. Ingredients:
1 teaspoon plus 1/4 cup butter, divided |
2-1/2 cups confectioners' sugar |
2/3 cup milk |
12 ounces white baking chocolate, chopped |
1/4 teaspoon almond extract |
3/4 cup sliced almonds, toasted |
1/4 cup chopped dried apricots |
1/4 cup dried cherries |
1/4 cup dried cranberries |
Directions:
1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted.
3. Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set.
4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.
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