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In The Pink Chocolate Cherry Almond Fudge
Products Used
1
84
306
Prep Time:
10m
Bake/Cook Time:
15m
Yield:
48 pieces
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.
Este caramelo es un dulce fantástico para las vacaciones de Navidad. El chocolate blanco cremoso adornado con cerezas secas y almendras es una adición deliciosa y colorida a cualquier repertorio postre de amantes de chocolate blanco.
Products Used
Ingredients
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2/3 cup heavy cream
- 1/2 cup (1 stick) 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
- Line an 8x8-inch baking pan with foil. Butter foil and set aside.
- Combine sugar, cream and butter in a heavy 2-quart saucepan.
- Cook and stir over low heat until blended. Increase heat to medium.
- Bring to a boil. Boil for 5 minutes, stirring constantly.
- 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.
- Cut into squares. Store tightly covered in refrigerator for up to a month.
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Great! Very easy!