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Recipe of the Month
Desserts -
White Cranberry-Macadamia Fudge
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| INGREDIENTS |
- 41/2 cups sugar
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1 cup unsalted butter, room temperature
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1 (12-ounce) can evaporated milk
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2 (12-ounce) packages white chocolate chips
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1 (71/2-ounce) jar marshmallow creme
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2 teaspoons vanilla
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12 ounces sweetened dried cranberries
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1 cup chopped macadamia nuts
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| INSTRUCTIONS |
Line a 13-x-9-x-2-inch baking pan with foil. Coat foil lightly with cooking spray.
In a 2-quart saucepan, cook sugar, butter, and evaporated milk over medium heat, stirring constantly until mixture comes to a boil. Boil for 5 minutes.
Remove from heat. Add white chocolate chips and marshmallow creme, stirring until melted. Stir in vanilla. Add cranberries and nuts; mix well.
Immediately pour mixture into pan. Chill for 11/2 hours. Cut into squares. Return pan to refrigerator and chill to set squares, about 1 hour. Store in a covered container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Yield: 4 pounds. |
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