Ingredients
1 teaspoon plus 1/4 cup butter, divided2-1/2 cups confectioners’ sugar2/3 cup milk12 ounces white baking chocolate, chopped1/4 teaspoon almond extract3/4 cup sliced almonds, toasted1/4 cup chopped dried apricots1/4 cup dried cherries1/4 cup dried cranberries
Preparation
Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
In a large heavy saucepan, combine the confectioners’ sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted.
Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
