White Confetti Fudge

When we were kids, we regularly made candy at home…and for bake sales and the like.  I haven’t made it a lot since I’ve been married, but this recipe from "Delicious Desserts Made Easy" convinced me to give it a try.  I had the ingredients on hand from other recipes and I wouldn’t even have to get out my candy thermometer.  It took about 5 minutes to cook, and it’s just as good as the quality of the white chocolate you use.  I used a handful of broken pecans to cut down on the sweetness, but it wasn’t overpoweringly sweet, but creamy and just right for texture.   I plan to try some of the other variations of this recipe soon.  This is a good recipe when you have to make something quickly to take to a function, no fuss and good as well as good looking.                  

                           White Confetti Fudge

  1 1/2     pounds  White Chocolate

  14          fluid ounces  Sweetened Condensed Milk

     1/8      teaspoon  Salt

  1             teaspoon  Vanilla

  1             cup  Candied Cherries -- chopped

In heavy sauce pan, melt white chocolate with condensed milk; remove from heat.  Stir in salt, vanilla and candied fruit.  Spread evenly into a wax paper-lined 8" square pan.

Chill 2-3 hours until firm.  Turn out onto cutting board, cut into squares.  Store loosely covered at room temperature.

**Use parchment; it's stronger than waxed paper.  Use the best white chocolate you can find.

Yield:  "2 1/2 pounds"