|12 Days of Easy Sweets|
This is a very simple and easy recipe, and it allows you to make fudge from unusual flavors like strawberry and pink lemonade. The pretty pink color makes a nice addition to a Christmas candy plate.
I prefer to keep the candy well wrapped and uncut in the refrigerator until a couple of hours before I plan to serve it. I then cut the candy and let the pieces set out to firm up a bit.
Strawberry Frosting Fudge with Almonds
bag (12 oz) white vanilla baking chips
1 can (16 oz.) Strawberry Flavor Frosting
1 t. vanilla
1/2 c. toasted slivered almonds
Line a 8 or 9-inch square pan with a piece of foil that is big enough to bring the excess ends back to overlap the center of the pan. In a microwave-safe bowl, melt baking chips for 1 minute at 50 per cent power. Remove from microwave and stir. Continue microwaving and stirring in 15 to 20 second intervals until you can stir the chips smooth. This takes a little bit of effort when stirring. Add the frosting mix, vanilla and salt. Mix until well blended. Stir in the almonds. Turn into prepared pan. Fold the excess foil ends back over candy. Place in the refrigerator for at least 20 minutes to let candy set up. Store, well wrapped, in the refrigerator, cutting into squares as you are ready to serve. These are very rich so I cut them small, into about 1-inch squares.