White Chocolate Cherry Almond Fudge
1 1/2 cups granulated sugar
2/3 cup milk
1/4 cup butter
1 1/2 cups white chocolate chips
1 teaspoon vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a large, heavy saucepan, mix sugar and milk. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously for 5 minutes.
Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries. Spread in prepared pan.
Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
To toast almonds, spread almonds out on a baking sheet and bake at 350°F for 4 or 5 minutes.
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