Gluten free White Christmas Fudge

Gluten free White Christmas Fudge


2 1/2 cups confectioners’ sugar

2/3 cup milk

1/4 cup butter

12 ounces white chocolate (coarsely chopped)

1/2 teaspoon almond extract

3/4 cup dried cherries or 3/4 cup dried cranberries or 3/4 cup dried apricot, coarsely chopped

3/4 cup toasted sliced almonds



Line an 8 inch square pan with foil, grease foil.


Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.


Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.


Stir in dried cherries and toasted almonds.


Pour mixture into pan. Refrigerate 2 hours until firm.


Invert pan, peel off foil and cut in 1 inch squares.


Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.


Very tasty and pretty

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