This tasty treat, prepared especially for Hermann’s Chocolate Wine Trail, doubles the fun with very simple instructions for both white and dark chocolate fudge.
White Fudge:
2-½ cups white chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
8 ounces toasted almonds
½ cup dried cherries
Line an 8-inch square cake pan with plastic wrap, allowing plastic wrap to extend over the edges. Set aside.
Heat the white chocolate chips, condensed milk and vanilla in a medium saucepan over low heat. Stir until melted, about 3 minutes. Stir in nuts and cherries. Scoop the fudge into the cake pan and refrigerate until firm.
Grip sides of plastic wrap to lift fudge out of cake pan. Peel plastic wrap from fudge. Cut fudge into thin slices to serve.
For Chocolate Fudge, substitute dark chocolate chips and toasted walnuts for white chocolate chips and toasted almonds.
