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