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White Christmas Fudge

 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


  • 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


  • 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)

Nutritional 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.