White Christmas Cherry Almond Fudge

2-1/2 C. sifted powdered sugar
2/3 C. milk
1/2 C. butter
12 oz. white chocolate baking squares, coarsely chopped
    (or 2 C. white baking pieces- don't use candy bars or chips)
1/2 t. almond extract
3/4 C. snipped dried tart red cherries (can also use cranberries)
3/4 C. sliced almonds, toasted

Line an 8x8x2" baking pan with foil, extending foil over edges of pan, and lightly butter.

Butter the sides of a heavy medium saucepan. Add powdered sugar, milk & 1/4 C. butter to pan; bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar (avoid splashing onto sides of pan). Reduce heat to medium-low; boil gently without stirring for 5 minutes.

Reduce the heat to low. Add the white chocolate & almond extract. Stir until chocolate in melted & mixture is smooth and creamy. Remove from heat; stir in dried cherries & almonds. Quickly pour into prepared pan. Chill candy overnight.

When firm, use foil to lift fudge from pan. Cut into 1" squares. Store in a tightly covered container in the refrigerator. Yield: 64 pieces.

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage