White Chocolate Fudge II
Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 4 dozen pieces or 24 servings, 2 pieces each
2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel
LINE 8-inch square pan with foil, with ends of foil extending over sides of
pan; set aside. Microwave chocolate and milk in large microwavable bowl on
HIGH 2 to 3 minutes or until chocolate is almost melted; stir until
chocolate is completely melted. Add almonds, cranberries and orange peel;
stir until
well blended.
SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until
firm.
LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in
tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)
KRAFT KITCHENS TIPS
Variation
Prepare as directed, substituting 1 cup toasted PLANTERS Chopped Pecans for
the almonds and 1/2 cup each chopped red and green candied cherries for the
cranberries.
Note
This fudge makes a great treat for teachers. Don't forget to include a copy
of the recipe with your gift!
NUTRITION INFORMATION
Nutrition (per serving)
Calories 140
Total fat 8g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 25mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 16g
Protein 2g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 0%DV
from
www.kraftfoods.com
~Sylvia