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In The Pink Chocolate Cherry Almond Fudge
Tested by Imperial Sugar
In The Pink Chocolate Cherry Almond Fudge
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This fudge serves as a fabulous holiday treat.  The creamy white chocolate studded with tart dried cherries and almonds is a colorful and delicious addition to any white chocolate lovers dessert repertoire.

Prep time
0:10
Bake/Cook time
0:15
Yield
48 pieces

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In The Pink Chocolate Cherry Almond Fudge
Extra Fine Granulated Sugar
Prep time :
0:10
Bake/Cook time :
0:15
Yield :
48 pieces

INGREDIENTS

  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2/3 cup heavy cream
  • 1/2 cup butter
  • 3 cups mini marshmallows
  • 2 cups (12 ounces) white chocolate chips
  • 1 cup dried cherries, chopped
  • 3-4 drops red food coloring
  • 1/2 cup chopped slivered almonds, toasted

DIRECTIONS

  1. Line an 8 x 8 x 2 inch baking pan with foil. Butter foil and set aside.
  2. Combine sugar, cream and butter in a heavy 2-quart saucepan.
  3. Cook and stir over low heat until blended. Increase heat to medium.
  4. Bring to a boil.  Boil for 5 minutes, stirring constantly.
  5. Remove from heat and stir in marshmallows and chocolate chips. Stir until chocolate is melted. Stir in cherries, enough food coloring to turn fudge pink and nuts mixing until well blended.  Spoon into prepared pan. Refrigerate until firm.
  6. Cut into squares.  Store tightly covered in refrigerator for up to a month.
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