White Christmas Fudge

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cherries, dried
  • 1/4 cup Cranberries, dried

• Baking & Spices

  • 1/4 tsp Almond extract
  • 12 oz Baking chocolate, white
  • 2 1/2 cups Confectioners' sugar

• Nuts & Seeds

  • 3/4 cup Almonds, toasted

• Dairy

  • 13 tsp Butter
  • 2/3 cup Milk

Found on dearcrissy.com

Ingredients

• 1 tsp., plus ¼ cup butter, divided
• 2 ½ cups confectioners’ sugar
• ⅔ cup milk
• 12 oz. white baking chocolate, chopped
• ¼ teaspoon almond extract
• ¾ cup sliced almonds, toasted
• ¼ cup dried cherries
• ¼ cup dried cranberries

Directions

• Preheat oven to 350 degrees. Arrange your sliced almonds on a baking sheet and bake for 5-8 minutes, or until lightly brown, set aside. Line a 9×9 inch square baking pan with aluminum foil and grease the bottom and the sides with the 1 teaspoon of butter, set aside. In a large saucepan, combine powdered sugar, milk, and the ¼ cup butter. Over medium heat while stirring continuously, bring to a boil. Let boil for 5 minutes without stirring. Reduce heat to low then stir in the white chocolate until melted and smooth. Remove from the heat and stir in the almond extract. Stir in the almonds, cherries and the cranberries. Quickly spread into the prepared pan. Refrigerate for 2 to 3 hours or until set. Lift out of the pan using the foil, remove foil. Cut into 1-inch squares and enjoy!