From White chocolate almond fudge

Original source:

2 (6 ounce) packages BAKER’S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 tablespoon grated orange peel

  1. Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
  2. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
  3. Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

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