It's Tuesday.
Still.
I'm making White Christmas Fudge.
Recipe for White Christmas Fudge:
2 1/2 cups confectioners sugar
2/3 cup milk
1/2 stick butter
12 oz white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried cranberries
3/4 cup almond slices, toasted
Line an 8-inch square pan with buttered foil.
Mix confectioners sugar
and milk in heavy saucepan.
Add butter,
and heat
over medium.
Bring to boil, stirring constantly.
Boil slowly
for the next minutes
without stirring.
Over low heat,
add chocolate and almond extract.
Whisk until chocolate melts
and mixture is smooth.
Stir in craisins/dried cherries/dried cranberries
-whatever-
and toasted almonds.
Pour mixture into prepared pan.
Cool.
Chill.
Have a glass of wine.
Chiilllll..
Cooolll...
Butter foil and spread into 8-inch square pan.
Break up white chocolate.
Confectioners sugar into pan.
Pour in milk.
Whenever a recipe calls for milk,
I'm assuming they're calling for whole milk.
Since I never keep whole milk on hand,
I always use what I do have on hand -
skim milk and heavy cream.
I use 1/2 skim and 1/2 cream.
Stir to mix will.
Add in butter and heat over medium heat,
until mixture boils.
Stir constantly.
When mixture comes to a boil,
let it boil for five minutes without stirring.
Over low heat,
add chocolate and almond extract.
Whisk until mixture is smooth.
Add in craisins ...
... and toasted nuts.
Pour into prepared pan.
Spread evenly with offset spatula.
Or you can use a little rolling pin
over plastic wrap.
Refrigerate.
Cookie #4 Of The Annual Christmas Rosiethon.
White Christmas Fudge.
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