White Chocolate Almond Fudge Ingredients: 1/2 cup of margarine (don’t use butter) plus margarine to coat 9x13 pan 2 1/2 cups granulated sugar 2/3 cup evaporated milk 7 oz. marshmallow crème 2 1/2 cups white chocolate chips 1/2 tsp almond extract Instructions: Line a 9x13 baking dish with aluminum foil – use additional margarine to grease the bottom and sides of the foil-lined pan – set aside. In large deep pot add sugar, margarine and evaporated milk – stir to incorporate and bring to a boil – once boiling, stir CONSTANTLY for 6 mins (med-high heat) After 6 mins, remove from heat and add marshmallow crème and white chocolate – stir until smooth (about 1 minute) Add almond extract and stir until smooth and a little glossy (about 1 minute) Pour into prepared pan, smooth top. Let pan cool completely at room temperature (45-60 mins). Cover pan and place in refrigerator (over night or at least 6 hours). Remove from fridge place inverted over cutting board, remove all tin foil and slice into bite sized pieces of fudge Store in airtight container in the refrigerator Makes 60-90 pieces (depending on size they’re cut to)
Sara Cagle Keys Executive