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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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    about 2 pounds

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.
Nutrition Facts
1 each: 32 calories, 1g fat (1g saturated fat), 2mg cholesterol, 8mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.

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