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White Chocolate Fudge II

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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

Contributed by : Edit

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