White Chocolate Cranberry Fudge

By BearForce

Ingredients

• 2 cups Imperial Sugar® Extra Fine Granulated Sugar
• 2/3 cup heavy cream
• 1/2 cup butter
• 3 cups mini marshmallows
• 2 cups (one 12 ounce bag) white chocolate chips
• 1 cup dried cranberries, chopped
• 3-4 drops red food coloring
• 1/2 cup chopped slivered almonds, toasted (I omitted these)

Preparation

Step 1

Line an 8x8x2-inch baking pan with foil (I used a 9x9 inch pan). Butter foil and set aside.


Combine sugar, cream and butter in a heavy 2-quart saucepan. Cook and stir over low heat until blended. Increase heat to medium. Bring to a boil. Boil for 5 minutes, stirring constantly.


Remove from heat and stir in marshmallows and white chocolate chips. Stir until chocolate is melted. Stir in cranberries, enough food coloring to turn fudge pink (3-4 drops) and nuts, mixing until well blended.


Spoon into prepared pan. Refrigerate until firm. Cut into squares. Store tightly covered in refrigerator for up to a month.