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Ingredients2 h 35 m servings 105 cals
Original recipe yields 40 servings (2 pounds)
- Line a 9-inch square pan with a piece of aluminum foil long enough to extend over the sides of the pan by several inches and generously grease the foil with butter.
- Mix confectioners' sugar with milk and 1/4 cup butter in a large, heavy saucepan over medium heat, stirring until combined; bring to a full rolling boil. Boil fudge for 5 minutes without stirring. Reduce heat to low and stir in white chocolate until melted and combined.
- Remove from heat and stir in almond extract, sliced almonds, dried apricots, dried cherries, and dried cranberries. Spread fudge into the prepared pan and refrigerate until set, about 2 hours. Lift the fudge out of the pan using the foil and peel foil from fudge. Discard foil; cut fudge into 1-inch pieces. Store in refrigerator.
Per Serving: 105 calories; 4.9 g fat; 14.8 g carbohydrates; 1.1 g protein; 5 mg cholesterol; 18 mg sodium. Full nutrition