White Chocolate Cranberry Fudge

No holiday menu should be without a dessert you can pick up with your fingers. Give this delicious recipe a try this year.

From Taste of Home's Holiday & Celebrations Cookbook 2005

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This no-bake recipe is at the top of my list when I head to the kitchen to make holiday treats. Chewy, tart cranberries pair well with salty, crunchy almonds.
-- Lois Aitken, Dauphin, Manitoba

You Will Need
1 teaspoon butter
12 squares (1 ounce each) white baking chocolate, chopped
2/3 cup sweetened condensed milk
1 cup roasted salted almonds, coarsely chopped
1/2 cup dried cranberries
2 teaspoons grated orange peel

What to Do
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange peel. Spread into prepared pan.

2. Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Makes 1-1/2 pounds

Note: This recipe was tested in a 1,100-watt microwave.

From Taste of Home's Holiday & Celebrations Cookbook 2005

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White Chocolate Cranberry Fudge

No holiday menu should be without a dessert you can pick up with your fingers. Give this delicious recipe a try this year.

From Taste of Home's Holiday & Celebrations Cookbook 2005

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