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Apricot-Nut White Fudge
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1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
12 squares (1 ounce each) white baking chocolate
1-1/2 teaspoons vanilla extract
3/4 cup chopped walnuts or pecans
3/4 cup chopped dried apricots
Line a 9-in. square pan with aluminum foil. Coat with cooking spray; set aside.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in
confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla.
Fold in nuts and apricots. Spread into prepared pan. Cover and refrigerate for 8
hours or overnight. Using foil, lift fudge from pan; cut into squares.
Yield: about 2-1/2 pounds.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |