Alex's White Chips Almond Fudge
Yield
36 piecesPrep
30 minCook
?Ready
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
white chocolate chips
|
|
| ⅔ | cup |
milk, sweetened condensed
not evaporated milk |
|
| 1 ½ | cups |
almonds
slivered, coarsely chopped, toasted* |
*
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
white chocolate chips
|
|
| 158 | ml |
milk, sweetened condensed
not evaporated milk |
|
| 355 | ml |
almonds
slivered, coarsely chopped, toasted* |
*
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Line 8-inch square pan with foil, extending foil over edges of pan.
In medium saucepan over very low heat, melt white chips and sweetened condensed milk, stirring constantly, until mixture is smooth.
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.
About 3 dozen pieces or 1½ pounds fudge.
- To toast almonds: Spread almonds on cookie sheet.
Bake at 350℉ (180℃) Fahrenheit, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
NOTE: For best results, do not double this recipe.
