White Chocolate Cranberry Fudge
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
64 ServingsPrep: 15 min. + chilling
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.
Nutrition 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.