White Christmas Cherry-Almond (or Cranberry) Fudge
2-1/2 C. sifted powdered sugar
2/3 C. milk
1/4 C. butter
12 oz. white chocolate baking squares (don't use Nestle bars or chips)
1/2 t. almond extract (optional)
3/4 C. snipped dried tart red cherries or dried cranberries
3/4 cup sliced almonds, toasted
Line an 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan.
Lightly butter the foil and set aside.
Butter sides of a heavy, medium saucepan. Add powdered sugar, milk, and 1/4 cup
butter to saucepan. Bring to boiling over medium-high heat, stirring constantly
with a wooden spoon to dissolve sugar (avoid splashing onto side of the pan).
Reduce heat to medium-low. Boil gently,
without stirring, 5 minutes.
Reduce the heat to low. Add the white chocolate. If you like, stir in almond
extract. Stir until white chocolate is melted and mixture is smooth and creamy.
Remove from heat; stir in dried fruit and almonds. Quickly
pour into prepared pan. Chill candy overnight.
When firm, use foil to lift fudge from pan. Cut into 1-inch squares. Store in a
tightly covered container in refrigerator.
Makes 64 pieces