PREP: 20 minutes CHILL: 2 hours MAKES: about 2 lb. (64 pieces)

Easy White Fudge

What You’ll Need

Butter

3 cups white baking pieces

1 14-oz. can (1¼ cups) sweetened condensed milk

1 cup chopped pecans, almonds, or macadamia nuts

2 tsp. finely shredded orange peel

1 tsp. vanilla

Coarsely chopped pecans, almonds, or macadamia nuts (optional)

How to Make It

1. Line an 8-inch or 9-inch square baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. In a 2-qt. heavy saucepan cook and stir white baking pieces and sweetened condensed milk over low heat just until pieces melt and mixture is smooth. Remove saucepan from heat. Stir in the 1 cup nuts, the orange peel, and vanilla.

3. Spread fudge evenly in the prepared pan. If desired, sprinkle with additional nuts; press lightly into fudge. If desired, score into 1-inch pieces. Cover and chill about 2 hours or until firm.

4. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store fudge, tightly covered, at room temperature up to 2 days or in the refrigerator up to 1 month.

PER PIECE: 92 cal., 5 g fat (3 g sat. fat), 2 mg chol., 23 mg sodium, 10 g carb., 0 g fiber, 1 g pro.

Lining the pan with foil makes it easy to transfer the solid block of candy to a cutting board. Slide it off the foil and use a long, thin-blade knife to cut it into pieces.