White Chocolate Fudge

Found this in the Kraft "Food & Family" magazine for December 2005. It is an excellent recipe! I added pecans to the chopped almond mixture. Turned out great!

• Ready In: 2 hrs 20 mins
• Serves: 24
• Yields: 48 pieces

Ingredients

• 6  ounces  baker's white chocolate baking squares
• 3⁄4 cup sweetened condensed milk
• 1  cup  coarsely chopped  almonds (toasted)
• 1⁄2 cup dried cranberries (Craisins)
• 1  tablespoon orange zest

Directions

1. Line 8 inch square pan with foil; ends extending over the sides of the pan; set aside.
2. Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 minutes or until chocolate is completely melted.
3. Add almonds, cranberries and orange peel; stir until well blended.
4. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
5. Lift fudge from pan using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze).