“This smooth, sweet fudge is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.” - by rukidden
Ingredients
Adjust Servings
Original recipe yields 2 pounds
Directions
- Line a 9-inch square pan with a piece of aluminum foil long enough to extend over the sides of the pan by several inches and generously grease the foil with butter.
- Mix confectioners' sugar with milk and 1/4 cup butter in a large, heavy saucepan over medium heat, stirring until combined; bring to a full rolling boil. Boil fudge for 5 minutes without stirring. Reduce heat to low and stir in white chocolate until melted and combined.
- Remove from heat and stir in almond extract, sliced almonds, dried apricots, dried cherries, and dried cranberries. Spread fudge into the prepared pan and refrigerate until set, about 2 hours. Lift the fudge out of the pan using the foil and peel foil from fudge. Discard foil; cut fudge into 1-inch pieces. Store in refrigerator.
Nutrition
Amount Per Serving (40 total)
- Calories
- 105 cal
- 5%
- Fat
- 4.9 g
- 8%
- Carbs
- 14.8 g
- 5%
Based on a 2,000 calorie diet
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