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Sunday, February 23, 2014

Ingredients



  • 1 teaspoon plus 1/4 cup butter, divided

  • 2-1/2 cups confectioners' sugar

  • 2/3 cup milk

  • 12 ounces white baking chocolate, chopped

  • 1/4 teaspoon almond extract

  • 3/4 cup sliced almonds, toasted

  • 1/4 cup chopped dried apricots

  • 1/4 cup dried cherries

  • 1/4 cup dried cranberries


Directions



  1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

  2. In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted.

  3. Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set.

  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.


23 Feb 2014

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