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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pieces 19g Recipe makes 36 pieces) |
||
| Calories 95 | ||
| Calories from Fat 52 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 15mg | 0% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 9.6g | 3% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 8.9g | ||
| Protein 2.0g | 3% | |
White Chocolate and Almond Fudge
By: Sandy in Houston
Dec 15, 2006
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.
36 pieces
Ingredients
- 2 cups white chocolate chips (1 12-oz package)
- 2/3 cup sweetened condensed milk (not evaporated milk)
- 1 1/2 cups coarsely chopped slivered almonds, toasted
- 1/2 teaspoon vanilla extract
Directions
1
Line 8-inch square pan with foil, extending foil over edges of pan.2
Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.3
Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.4
To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
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Old Fashioned Double Chocolate Fudge
Sweet Dreams Chocolate Fudge Candy
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- Course > Desserts > Candy > Fudge
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Featured Reviews for This Recipe
From: LB in Middle Georgia
On Dec 18, 2008
Wow this is sweet and creamy yum I used a ½ t of butter flavored extract and ¼ t of almond. I also only used ¾ c of slivered almonds because 1 ½ cups looked like to much to me. I am waiting for it to set up but licking it off the spoon was divine. Thanks for sharing. I think I will not dip it in chocolate but I would imagine dipping it in dark chocolate would be Beautiful. We are having a chocolate fountain for Christmas Eve and I am sure it will get its coating of chocolate.
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