The Stuff You Need:
12 ounces White Chocolate Chips
1/4 Cup Heavy Whipping Cream
1 teaspoon Almond Extract
1/2 Cup dried Cranberries
1/3 Cup chopped Pistachio nuts, shelled and undyed
How To Do This:
- Line a loaf pan with foil, leaving enough overhang on either side so you can lift the fudge out when hardened.*
- Combine the white chocolate chips, cream and extract in a microwave safe bowl.
- Microwave 30 seconds at a time, stirring and heating again until smooth.
- Once all the chips are melted, add the cranberries and pistachios. When combined, scrape into loaf pan or container.
- Let cool for an hour or so before sealing.
- You can remove the fudge with the foil handles and cut into pieces – or – cut with a butter knife right out of the container.
Notes:
*If you are shipping the fudge, you can pour the finished fudge right into the plastic container you are gifting it in. I used Betty Crocker Easy Seal storage containers, 3.79 cup tubs. They are resealable, flat and perfect for shipping.
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