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- 3/4 cup sliced almonds
- 2 1/2 cups sifted powdered sugar
- 2/3 cup milk
- 1/4 cup butter
- 12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
- 3/4 cup snipped dried tart red cherries or dried cranberries
- 1/2 teaspoon almond extract (optional)
- Canned vanilla frosting (optional)
- Red food coloring (optional)
1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.
2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.
4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.
5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces).
- Store in an airtight container in refrigerator for up to 1 week.
- Servings Per Recipe 64,
- cal. (kcal) 67,
- Fat, total (g) 3,
- chol. (mg) 4,
- carb. (g) 8,
- pro. (g) 1,
- sodium (mg) 15,
- Percent Daily Values are based on a 2,000 calorie diet