Recipe by Sandy in Oklahoma
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.
Top Review by LB in Middle Georgia
Wow this is sweet and creamy yum I used a Â½ t of butter flavored extract and Â¼ t of almond. I also only used Â¾ c of slivered almonds because 1 Â½ cups looked like to much to me. I am waiting for it to set up but licking it off the spoon was divine. Thanks for sharing. I think I will not dip it in chocolate but I would imagine dipping it in dark chocolate would be Beautiful. We are having a chocolate fountain for Christmas Eve and I am sure it will get its coating of chocolate.
- 2 cups white chocolate chips (1 12-oz package)
- 2⁄3 cup sweetened condensed milk (not evaporated milk)
- 1 1⁄2 cups coarsely chopped slivered almonds, toasted
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Line 8-inch square pan with foil, extending foil over edges of pan.
- Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
- Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
- To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.