White Christmas Fudge is built for a holiday candy tray: creamy white chocolate studded with dried fruit and toasted almonds, then chilled and cut into neat one-inch squares. The pale base and jewel-toned fruit give it a festive look without needing much decoration.
What makes this version especially useful is its straightforward stovetop method. The sugar, milk and butter are boiled briefly before the white chocolate goes in, then the fruit and almonds are folded through. The source even includes a practical tip for toasting the almonds, making the recipe feel complete from candy-making through finishing.
White Christmas Fudge
Ingredients
- 2½ c. Domino confectioners sugar
- ⅔ c. milk
- ¼ c. butter or margarine
- 12 oz. white chocolate coarsely chopped
- ½ tsp. almond extract optional
- ¾ c. dried cherries, cranberries, or apricots coarsely chopped
- ¾ c. toasted almond slices
Instructions
- Line an 8 inch square pan with foil; grease foil. Mix confectioners sugar and milk in a heavy 3 quart saucepan. Over medium heat, add butter and stir constantly; bring to boil. Without stirring, boil constantly for 5 minutes. Over low heat, add chocolate and almond extract. Stir often while until chocolate melts and mixture is smooth. Stir in dried cherries and toasted almonds. Pour mixture into prepared pan. Refrigerate 2 hours until firm. Invert pan, peel off foil, and cut into 1 inch squares. Garnish as desired. Makes 36 squares.
- Tip: To toast almonds, spread in a single layer on cookie sheet with a rim. Bake in 350° oven for 5 to 10 minutes, shaking pan occasionally, until they begin to brown and turn fragrant.
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