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White Christmas Fudge

This smooth, sweet fudge from Paula Truksa of Jewett, Texas is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.

81 ServingsPrep: 20 min. + chilling

Ingredients

1 teaspoon plus 1/4 cup butter, divided
2-1/2 cups confectioners' sugar
2/3 cup milk
12 ounces white baking chocolate, chopped
1/4 teaspoon almond extract
3/4 cup sliced almonds, toasted
1/4 cup chopped dried apricots
1/4 cup dried cherries
1/4 cup dried cranberries

Directions

Line a 9-in. square pan with foil and grease the foil with 1 teaspoon
butter; set aside.
In a large heavy saucepan, combine the confectioners' sugar, milk and
remaining butter. Cook and stir over medium heat until combined.
Bring to a boil; boil for 5 minutes without stirring. Reduce heat to
low; stir in white chocolate. Cook and stir until chocolate is
melted.
Remove from the heat; stir in extract. Fold in the almonds, apricots,
cherries and cranberries. Immediately spread into prepared pan.
Refrigerate for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in.
squares. Store in the refrigerator. Yield: about 2 pounds.

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White Christmas Fudge (continued)

Nutrition Facts: 1 serving (1 each) equals 32 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 8 mg sodium, 5 g carbohydrate, trace fiber, trace protein.