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“Found this in the Kraft "Food & Family" magazine for December 2005. It is an excellent recipe! I added pecans to the chopped almond mixture. Turned out great!”
READY IN:
2hrs 20mins
SERVES:
24
YIELD:
48 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Line 8 inch square pan with foil; ends extending over the sides of the pan; set aside.
  2. Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 minutes or until chocolate is completely melted.
  3. Add almonds, cranberries and orange peel; stir until well blended.
  4. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
  5. Lift fudge from pan using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze).

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