White Christmas Fudge

By srumbel

This smooth, sweet fudge from Paula Truksa of Jewett, Texas is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.
from tasteofhome.com

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 Diamond of California Sliced Almonds, toasted
• 1/4 cup chopped dried apricots
• 1/4 cup dried cherries
• 1/4 cup dried cranberries

Preparation

Step 1

Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
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.
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.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.

Nutritional Facts
1 serving (1 each) equals 32 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 8 mg sodium, 5 g carbohydrate, trace fiber, trace protein.