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White Chocolate Cranberry Fudge Recipe

This no-bake recipe is at the top of my list when I head to the kitchen to make holiday treats. Chewy tart cranberries pair well with salty, crunchy almonds. —Lois Aitken, Dauphin, Manitoba

This recipe is:

Quick

Diabetic Friendly

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White Chocolate Cranberry Fudge Recipe

Prep: 15 min. + chilling

Yield: 64 Servings

15 15

Ingredients

1 teaspoon butter
12 ounces white baking chocolate, chopped
2/3 cup sweetened condensed milk
1 cup roasted salted almonds, coarsely chopped
1/2 cup dried cranberries
2 teaspoons grated orange peel

Directions

Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange peel. Spread into prepared pan.
Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: 1-1/2 pounds.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 piece equals 57 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 18 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

Originally published as White Chocolate Cranberry Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p152