Recipe by Annacia
The year I made this I made 3 batches and served it to company on a deep red platter surrounded by holly sprigs. It looked like something from a magazine. I might add that I made them separately to insure that the fudge came out right. I cut into 2 inch squares so that is the yield I listed.
Top Review by awalde
WOW! As I saw Loof's photo I couldn't resist!
This is fast, delicious, beautiful, impressive and versatile recipe.
I used the cranberry option and used rum as aroma. I skipped the butter as I know that the chocolate I use would be to fat and soft after this addition.
It hardened only after several hours in the fridge (depends on the chocolate quality!), buf after this time it was easy to cut.
Thanks a lot for this top recipe and Merry Christmas to you and your family!
- 2 1⁄2 cups confectioners' sugar
- 2⁄3 cup milk
- 1⁄4 cup butter
- 12 ounces white chocolate (coarsely chopped)
- 1⁄2 teaspoon almond extract
- 3⁄4 cup dried cherries or 3⁄4 cup dried cranberries or 3⁄4 cup dried apricot, coarsely chopped
- 3⁄4 cup toasted sliced almonds
Directions See How It's Made
- Line an 8 inch square pan with foil, grease foil.
- Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.
- Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
- Stir in dried cherries and toasted almonds.
- Pour mixture into pan. Refrigerate 2 hours until firm.
- Invert pan, peel off foil and cut in 1 inch squares.
- Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.
- Very tasty and pretty.