Ingredients for White Chocolate Fudge 2
- White Chocolate Baking Squares
- Sweetened Condensed Milk
- 1/2 cup chopped almonds
- 1/2 cup dried cranberries
- 1/4 cup grated orange peel
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How to Make White Chocolate Fudge 2
- Line an 8-inch square baking pan with foil, leaving an overhang on the sides for easy lifting.
- Set aside the prepared pan.
- In a large microwave-safe bowl, combine 12 ounces of white chocolate chips and 1/2 cup of heavy cream.
- Microwave on medium power in 30-second intervals, stirring after each interval, until the chocolate is almost completely melted.
- Stir until the chocolate is completely smooth and melted.
- Gently fold in 1/2 cup of dried cranberries, 1/4 cup of grated orange peel, and 1/2 cup of chopped almonds.
- Stir until everything is evenly distributed.
- Pour the chocolate mixture into the prepared pan and spread evenly.
- Refrigerate for at least 2 hours, or until the fudge is completely firm.
- Lift the fudge from the pan using the foil overhang.
- Cut the fudge into 48 pieces.
- Store in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
334g
Fat
105g
Carbs
30g
