As is my usual routine in December, I try to make some homemade chocolates or fudge as presents for Christmas. This year, I decided to go with some salted honey almond and some white chocolate with cranberry and pistachios. I’d never made white chocolate fudge before, but it turned out nice and vanilla-y. Definitely a treat!
for the Salted Honey Almond Fudge
Ingredients
12 oz bitter sweet chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup coarsely chopped honey almonds
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, and butter, and combine well.
Remove chocolate mixture from the heat and stir in vanilla, followed by 1/2 cup of the chopped almonds. Save the remainder for sprinkling on top.
Press mixture into prepared baking pan. Sprinkle with remaining almonds and the sea salt, and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
for the White Chocolate Cranberry Pistachio Fudge
Ingredients
12 oz white chocolate chips (1 bag)
6 oz butterscotch chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup coarsely chopped pistachios
3/4 cup chopped dried cranberries
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, and butter, and combine well.
Remove white chocolate mixture from the heat and stir in vanilla, followed by half of the pistachios and dried cranberries. Save the remainder for sprinkling on top.
Press mixture into prepared baking pan. Sprinkle with remaining pistachios and dried cranberries and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
