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White Chocolate Cranberry Nut Fudge

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 1 1/2 pounds fudge
Want something a little different to serve your holiday guests? This white chocolate fudge made with dried cranberries and chopped roasted almonds makes a delicious and special treat. It's quick and easy to make. Serve it on a festive holiday plate or platter.

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

1. Line an 8-inch square pan with foil and grease the foil with 1 teaspoon butter; set aside.

2. 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.

3. Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-inch squares. Store in tightly covered container in refrigerator for up to 3 weeks (do not freeze).

Makes 1 1/2 pounds (680 grams) fudge.

Date: November 27, 2007


Reviewer: Angela McDonald
This fudge is to die for. Make it, you won't be sorry..


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