White Fudge with Fruit
(about 2 pounds)
1 tsp. plus ¼ cup Unsalted Butter, divided
2 ½ cups Powdered Sugar
2/3 cup Milk
12 (1 oz.) squares White Baking Chocolate, chopped
¼ tsp. Almond Extract
¾ cup Sliced Almonds, toasted
¼ cup Dried Apricots, chopped
¼ cup Dried Cherries, chopped
¼ cup Dried Cranberries, chopped
Line a 9 inch square pan with foil and grease the foil with 1 tsp. butter and set aside. In a heavy 3 qt. sauce pan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until combined and brought to a boil. Boil for 5 minutes without stirring. Reduce heat to low and stir in white chocolate and almond extract. Cook and stir until chocolate is melted. Remove from heat. Fold in the almonds, apricots, cherries and cranberries. Immediately spread mixture into lined pan. Refrigerate for at least 2 hours. Using foil, lift fudge out of pan. Remove foil and cut fudge into 1 inch squares. Store cut fudge in the refrigerator.
Note: You can try using ¾ cup of a mixture of chopped red and green maraschino cherries instead of the dry fruit in recipe.
Ideas for Future Efforts