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Festive White Chocolate Holiday Fudge Recipe

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Ingredients

Adjust Servings:
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 3/4 cup dried cranberries or 3/4 cup dried apricot, coarsely chopped
3/4 cup toasted sliced almonds

Nutritional information

258.3
Calories
120 g
Calories From Fat
13.4 g
Total Fat
6.4 g
Saturated Fat
13.5 mg
Cholesterol
50 mg
Sodium
33.2 g
Carbs
0.8 g
Dietary Fiber
31.2 g
Sugars
3 g
Protein
60g
Serving Size

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Festive White Chocolate Holiday Fudge Recipe

Features:
    Cuisine:

    This fudge was out of this world delicious, I made a batch yesterday and now have to make triple the amount as family are requesting xmas orders !!

    • 33 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    White Christmas Fudge, 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 , This fudge was out of this world delicious, I made a batch yesterday and now have to make triple the amount as family are requesting xmas orders !!, WOW! As I saw Loof’s photo I couldn’t resist!This is fast, delicious, beautiful, impressive and versatile recipe used the cranberry option and used rum as aroma I skipped the butter as I know that the chocolate use would be to fat and soft after this addition It hardened only after several hours in the fridge (depends on the chocolate quality!), buf after this time it was easy to cut Thanks a lot for this top recipe and Merry Christmas to you and your family!


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    Steps

    1
    Done

    Line an 8 Inch Square Pan With Foil, Grease Foil.

    2
    Done

    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
    Done

    Over Low Heat, Add Chocolate and Almond Extract. Stir, Then Whisk Until Chocolate Melts and Mixture Is Smooth.

    4
    Done

    Stir in Dried Cherries and Toasted Almonds.

    5
    Done

    Pour Mixture Into Pan. Refrigerate 2 Hours Until Firm.

    6
    Done

    Invert Pan, Peel Off Foil and Cut in 1 Inch Squares.

    7
    Done

    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
    Done

    Very Tasty and Pretty.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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