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| Photo: Christmas At The Mansion -Dallas restaurant-Larry's belated birthday dinner. |
Happy Holidays
It is Christmas Eve morning and is raining.
I have a little cold and we are missing church,
but I have a rum cake in the oven and
I made a batch of white chocolate fudge.
This white fudge is smooth and not artificial tasting.
Larry is not a fan of white chocolate but he loves this recipe.
Merry Christmas.
White Chocolate Cranberry Pecan Fudge
Ingredients:
3 1/2 cups of Ghirardelli white chocolate chips
1 can (14 ounces) of sweetened condensed milk
1 cup dried cranberries
1 cup toasted pecan pieces
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt
Method:
Line a 8 or 9" square baking dish with foil leaving the long sides beyond the edge of the dish for handles when the fudge is cool.
Spray the foil very lightly with Pam
In a double boiler bring water to a boil and then bring the water down to a simmer.
Over the simmering water melt the white chocolate and sweetened condensed milk. Stirring continually as it melts and mixes together.
Stir in vanilla extract and salt. Mix well.
Stir in dried cranberries and toasted pecans.
Once everything is combined, pour into prepared baking dish. Quickly spread the top of the fudge evenly.
Let the fudge cool at room temperature at least 4 hours.
Cut into about 1" squares or how large you like...
Store in airtight container on counter.
Please have the Merriest of Christmases.
Sending much love,
Robin and Larry
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