White Chocolate Christmas Fudge

2 ¼ cup White Chocolate Morsels

1 (14 oz.) can Sweetened Condensed Milk

1 ½ tsp. Vanilla Extract

Pinch Salt

½ cup Red Candied Cherries

½ cup Green Candied Cherries

Chop cherries into small pieces. This is a very sticky job!

Line an 8” or 9” square pan with aluminum foil. Smooth the foil as much as possible. Leave extra foil on the sides to use later as handles to remove fudge.

In double boiler on med-low heat, melt the chocolate with the sweetened condensed milk, vanilla and salt. (Be sure not to use evaporated milk.)
Stir occasionally until all the chips are melted and the batter is smooth.

Remove from heat, stir in cherries until fairly evenly distributed.

Spread into pan. Batter will smooth itself out. If desired, pop larger bubbles with toothpick.

Hint: After you have poured the fudge into the foil lined pan, place the empty pot in the sink. Use the hot water from the bottom pot and dishsoap to soak it for easier cleanup.

Let cool on wire rack until room temperature. Chill in fridge until set, about 1 ½ hours. You can’t over chill it.

Remove from fridge and, using the extra foil, remove from pan.
 

For serving, I like small 1” pieces (cut 8x8). For gift giving, you may prefer a larger size.

 

Store in refrigerator (though they won’t last long.)
Merry Christmas, Happy Holidays and Happy New Year!