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White Chocolate Cranberry Fudge

 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


  • 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


  • 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.
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.