Holiday Jewel Fudge
12 ozs. white chocolate, chopped
1 can Eagle Brand sweetened condensed milk (use only the regular, not low-fat)
1 t. vanilla
1 C. icing sugar, sifted
1/2 C. pistachios, toasted and chopped
1/3 C. chopped dried cranberries
First line a 8 x 8-inch baking pan with parchment paper. Next melt chocolate with Eagle Brand in a double boiler. Remove from heat and stir in vanilla.
Next stir in icing sugar and beat 1 minute. Mix the pistachios and cranberries in a bowl (this way they distribute evenly in the fudge).
Stir pistachios and cranberries into the fudge. Spread evenly onto baking pan.
Cover and chill for 3 hours or until set; cut into 1-inch squares.