White Chocolate Cranberry Almond Fudge

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Thick, rich and as white as snow, this dessert is dotted with tart cranberries and crunchy almonds.

Prep Time
15
minutes
Cook Time
8 minutes
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Servings
36 squares
  • 3/4 cup water
  • 2 cups Domino® Granulated Sugar
  • 1/2 cup heavy cream
  • 2 tablespoons butter, softened
  • 1 pound white chocolate, chopped
  • 1 teaspoon vanilla extract
  • ½ cup chopped almonds or walnuts
  • 1/2 cup dried cranberries
Instructions

Step 1

Line an 8” X 8” pan with parchment on the bottom and sides and grease the parchment.

Step 2

In a medium saucepot, whisk sugar and water together then heat over medium high heat, whisking continuously, until mixture comes to a boil. Insert candy thermometer and boil, undisturbed, for about 5 minutes or until temperature reads 240˚F.

Step 3

Pour in cream and boil for 5 minute or until temperature comes back up to 240 F. Caution: Adjust temperature down, if mixture bubbles to the top of the pot then adjust temperature back up, when possible.

Step 4

Remove pot from heat and stir in the butter, white chocolate, and vanilla until chocolate is melted.

Step 5

Cool mixture for 10 minutes or to about 140 F. then beat fudge for up to 5 minutes until thickened. The fudge will be less shiny when ready.

Step 6

Fold in cranberries and walnuts then quickly pour fudge into prepared pan while still warm. Let fudge come to room temperature. Cover tightly until ready to cut and serve.

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