White Chocolate Christmas Fudge
- Makes: 36 servings
- Yield: 2 pounds
- Hands On 20 mins
- Total Time 2 hrs
This five-ingredient fudge is simplicity, squared: Just melt, stir, spread, cool and cut. We love seeing festive flecks of orange zest in the fudge, but substituting orange-flavored dried cranberries will have a similar taste.
Nonstick cooking spray
good quality white baking pieces or chopped white chocolate
sweetened condensed milk (1 1/4 cups)
chopped dried cranberries
- Line an 8x8x2- or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Lightly coat the foil with nonstick spray; set aside.
- In a 2-quart heavy saucepan, heat baking pieces and sweetened condensed milk over low heat just until smooth. Remove from heat. Stir in pistachios, cranberries and orange zest.
- Spread evenly in prepared pan. Cover and chill 1 to 2 hours or until firm. To cut, use foil to lift fudge from pan. Cut into small squares. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
(White Chocolate Christmas Fudge)Servings Per Recipe 36, Thiamin (mg) 0, sat. fat (g) 5, Riboflavin (mg) 0, carb. (g) 20, Niacin (mg) 0, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 3, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, sodium (mg) 52, sugar (g) 19, Potassium (mg) 69, pro. (g) 1, calcium (mg) 35, vit. A (IU) 37, iron (mg) 0, cal. (kcal) 163, vit. C (mg) 1, Fat, total (g) 8, chol. (mg) 4