Saturday, November 12, 2005
White Chocolate Fudge
Recipe from Zarina
November 2005 Supper Club
Prep time: 20 minutes
Total time: 2 hours, 20 minutes (including refrigeration)
1 packages (6 squares each) Baker's White Chocolate
3/4 cup sweetened condensed milk
1/2 cup dried cranberries
1 cup coarsely chopped almonds, toasted
1 tablespoon 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 microwaveable bowl for 2-3 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). Makes 4 dozen pieces or 24 servings, two pieces each.
November 2005 Supper Club
Prep time: 20 minutes
Total time: 2 hours, 20 minutes (including refrigeration)
1 packages (6 squares each) Baker's White Chocolate
3/4 cup sweetened condensed milk
1/2 cup dried cranberries
1 cup coarsely chopped almonds, toasted
1 tablespoon 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 microwaveable bowl for 2-3 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). Makes 4 dozen pieces or 24 servings, two pieces each.
# posted by Cate @ 5:20 AM 
