Easy White Chocolate Fruit & Nut Fudge 1

Photography: Ronald Tsang | Food Styling: Tanya Osmond | Prop Styling: Renee Drexler/Geary House

  • Prep time 15 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 36 servings



Grease 9-inch square cake pan or rimmed baking sheet; line with parchment paper.

In heatproof bowl set over saucepan of gently simmering water, melt chocolate with condensed milk, stirring until smooth, about 5 minutes; remove from heat. Stir in vanilla. Reserve 1 tbsp each pistachios, apricots and almonds; set aside. Stir in remaining pistachios, apricots and almonds until combined.

Scrape into prepared pan, smoothing top. Sprinkle reserved nuts and apricots over top, pressing gently to adhere; refrigerate until firm, about 4 hours.

Using hot knife, cut into squares. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks.)

For more info, tips and delicious recipes visit www.RobinHood.ca.

Nutritional facts PER SQUARE: about

  • Fibre 1 g
  • Sodium 17 mg
  • Sugars 10 g
  • Protein 2 g
  • Calories 100
  • Total fat 5 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g
Share X
Baking & Desserts

Easy White Chocolate Fruit & Nut Fudge