Does anyone subscribe to A Taste Of Home?

[LeeAnne151]

My sister made a delicious white chocolate fudge recipe that is available on their website for subscribers only. She tossed the magazine. It is called White Christmas Fudge and has dried cranberries, apricots, cherries and pistachios in it. She thinks it was in the Oct/Nov issue of Simple & Delicious.

If anyone can logon or has the magazine and copy the recipe for me, I'd be grateful.
She is a subscriber but doesn't want to go through the bs to register for their online site.

[Timgod]

This seems like a variation on your request... ie almonds in place of pistachios etc..
Ask your sister if this seems like the right ingredients and cooking methods.

White Christmas Fudge

Makes 36 squares

2 1/2 cups Domino Confectioners' Sugar
2/3 cup milk
1/4 cup butter or margarine
12 ounces white chocolate, coarsely chopped
1/2 teaspoon almond extract (optional)
3/4 cup dried cherries, cranberries, or apricots, coarsely chopped
3/4 cup toasted almond slices

Line an 8-inch square pan with foil; grease foil. Mix confectioners' sugar
and milk in a heavy 3-quart saucepan. Over medium heat, add butter and,
stirring constantly, bring to boil. Without stirring, boil constantly for
5 minutes. Over low heat, add chocolate and almond extract. Stir, then
whisk until chocolate melts and mixture is smooth. Stir in dried cherries
and toasted almonds. Pour mixture into prepared pan. Refrigerate 2 hours
until firm. Invert pan, peel off foil and cut into 1-inch squares. Garnish
as desired.

TIPS: Look for dried cherries in the bulk foods or produce section of your
supermarket. To toast almonds, spread in a single layer on baking pan.
Bake at 350 degrees F for 5 to 10 minutes, shaking pan occasionally, until
they begin to brown.


Tim

P.S. I can usually find anything on the net but this was a challenge.

[Desertponder]

I don't subsribe to it right now but I have a couple of their cookbooks it might be in.

I've also made something real similar to that. I just used the regular recipe for Fantasy Fudge from Kraft on the back of the marshmallow creme jar, used the white chocolate chips instead of semi-sweet and added dried cranberries and chopped toasted almonds.

[Esther]

I had a similar thought and was going to use white chocolate melted and stir in almonds and cherry flavored cranberries. They are called Craisins.

[ladybug]

here it is straight from their website. 

1 teaspoon plus 1/4 cup butter, divided

2-1/2 cups confectioners' sugar

2/3 cup milk

12 squares (1 ounce each) white baking chocolate, chopped

1/4 teaspoon almond extract

3/4 cup sliced almonds, toasted

1/4 cup chopped dried apricots

1/4 cup dried cherries

1/4 cup dried cranberries


 
 
 
 SERVINGS 81 
 
 CATEGORY Dessert 
 
 METHOD Chill 
 
 PREP 10 min. 
 
 COOK 15 min. 
 
 TOTAL 25 min. 
 
 



DIRECTIONS


 
Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate and extract. Cook and stir until chocolate is melted.
    Remove from the heat. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds
 
ladybug

[LeeAnne151]

Thanks everyone. My sister says these are correct, she substituted the pistachios for the almonds.

It was delicious. However, most of the people at the Thanksgiving dinner didn't think so. She said only her husband and I really liked it.

[LeeAnne151]

I made it. I used more dried fruit and used macadamias instead of almonds. It is a little gooey. Not sure what I did wrong.

[Desertponder]

It seems that folks either like it or they don't. When I've made the white choc. cranberry fudge I've had people absolutely love it and can't get enough and I've had probably just as many that didn't like it at all.

LeeAnne........it may have needed to cook a little bit longer. Any fudge needs to be at soft ball stage. I also never completely trust a candy thermometer. I always test in cold water too.

[LeeAnne151]

I don't have a candy thermometer and don't know what the water test is? I boiled it for five minutes which is what it said. I don't know what the stages of candy are when boiling?

[CT]

http://www.exploratorium.edu/cooking/candy/sugar-stages.html
 Here ya go..