White Chocolate and Almond Fudge |
|
 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
|
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time. Ingredients:
2 cups white chocolate chips (1 12-oz package) |
2/3 cup sweetened condensed milk (not evaporated milk) |
1 1/2 cups coarsely chopped slivered almonds, toasted |
1/2 teaspoon vanilla extract |
Directions:
1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
3. Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
4. To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
|
|