Recipe: White Chocolate Fudge (a collection of Recipe Link recipes)

Hi Tina: Here are some white chocolate fudge recipes that were previously posted here on the Recipe Link. Some have nuts, candied fruit, marshallows etc. Yumm. Happy Holidays. Kel

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California White Chocolate Fudge
From: Wendy.Ohio
Source: Jerri Lynn Miller

2 cups sugar
1/2 cup margarine
3/4 cup sour cream
1 jar marshmallow cream
3/4 cup chopped walnuts
3/4 cup dried apricot, chopped
12 ounces white chocolate, chopped

Combine sugar, sour cream and margarine in a heavy saucepan. Bring to a full rolling boil; stirring constantly. Continue to boil 7 minutes, stirring constantly, to prevent scorching.

Remove from heat; stir in chocolate until well melted and smooth. Add the remaining ingredients; beat until well blended. Pour into greased 8 inch square baking pan. Cool at room temperature and cut into small squares.

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White Chocolate Fudge
rec.food.recipes/Johnson

1 (8 oz.) package cream cheese, softened
4 cups powdered sugar
1 1/2 tsp. vanilla
12 oz. white chocolate, melted
1 1/2 cups pecans (or walnuts or macadamia nuts)

Beat cream cheese, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in greased 8-inch square pan. Chill several hours.

NOTE: you can also use 3/4 cup nuts and 3/4 cup dried apricots or other dried fruit.

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White Holiday Fudge
Makes 117 servings

1 1/2 cups heavy (whipping) cream
1 cup light corn syrup
1/4 cup butter
3 cups sugar
1 tsp vanilla
1 cup Brazil nuts
1 cup pecans
1 cup walnuts
1 cup candied cherries
1 cup candied pineapple

Butter a 9x13-inch baking pan; set aside.

In a heavy 4-quart saucepan, combine cream, corn syrup, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook to 238 degrees F (115 C) or soft- ball stage. Remove from heat and let stand undisturbed until the thermometer reads 200 F (95 C). Remove thermometer.

With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn into prepared pan, pressing mixture into corners. Refrigerate 24 hours.

Cut into 1-inch squares and serve or dip into tempered chocolate if desired.

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White Fudge
Makes 1 pound

2 cups sugar
1/2 cup dairy sour cream
1/3 cup light corn syrup
2 tbsp butter or margarine
1/4 tsp salt
2 tsp vanilla extract
1/4 cup quartered candied cherries
1/2 cup chopped walnuts

Combine sugar with sour cream, corn syrup, butter and salt in a heavy 6-cup saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Boil without stirring over medium heat to 236 degrees F on the candy thermometer or until 1/2 teaspoon of the boiling candy dropped into 1/2 cup of very cold water forms a soft ball when it is removed to the palm of the hand. Remove from heat and let stand 15 minutes. Do not stir.

Add flavoring and beat until mixture starts to lose its gloss about 8 minutes. Quickly stir in cherries and walnuts and at once spoon into buttered 8x8x2-inch pan. Cool.

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White Chocolate Fudge
Makes 2 pounds

2 1/4 cups sugar
1/2 cup margarine
3/4 cup evaporated milk
2 cups miniature marshmallows
1/2 lb white chocolate
1 cup pecan pieces

Combine sugar, margarine, milk and marshmallows in a 2-quart batter bowl. Microwave on high 3 minutes; stir well. Continue to microwave on high 2-3 minutes more or until mixture boils. Then microwave on 50% and boil for 4 minutes.

Grate or chop chocolate into small pieces and add to hot mixture. Stir until chocolate melts. Add pecans and pour into an 8-inch square pan. Let cool before cutting into squares. Store in air-tight container.

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Christmas Fudge
Source: Jo Anne Merrill
Servings: 16

"This is a very pretty candy; show it off in a holiday candy dish."

2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped

Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally, until mixture reaches 240 degrees F on candy thermometer. This is the soft ball stage.

Remove from heat; stir in marshmallows and vanilla. Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan halves and chopped cherries. Continue stirring until candy starts to set. Pour into buttered 8-inch square pan. Cool, then cut into squares.

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Santa's White Fudge

2 cups sugar
1/2 cup sour cream
1/3 cup white corn syrup
2 tablespoons margarine
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup candies cherries, chopped
1 cup pecans, chopped

In large heavy skillet, mix first 5 ingredients; cook to softball stage or 236 degrees F. Remove from heat; let stand 15 minutes. Add vanilla and beat; add cherries and nuts. Pour into buttered 8x8 inch pan.

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Vanilla Fudge
Recipe By: Favorite Homemade Cookies and Candies

2 cups sugar
2/3 cup evaporated skimmed milk
4 tbsp margarine, melted
2/3 cup milk
1/2 tsp vanilla

Place sugar, evaporated skimmed milk, margarine and milk in a heavy based saucepan. Heat, stirring until melted and smooth. Bring to a boil and boil until mixture reaches 234 to 240 degrees F on a candy thermometer. Stir in the vanilla. Pour into a prepared 8" square pan. Let set, then cut into 1" squares.

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WHITE CHOCOLATE PISTACHIO FUDGE
Posted By: cchiu
Date: December 9th 1999

1 tbsp butter
1/4 cup sweetened condensed milk
2 cup sugar
2 tbsp lemon juice
1/4 tsp salt
10 to 12 oz white chocolate, coarsely chopped
1 tsp vanilla
1 cup pistachios, shelled and toasted

In 2-quart heavy saucepan sweetened condensed milk, sugar, salt, and lemon juice to a boil over medium heat. Continue to boil until it reaches 236 degrees F (soft-ball stage; about 20-30 minutes). Remove from heat, add butter and white chocolate (or white chips). Do not stir; let sit undisturbed until the pan can be handled (about 110 degrees F).

Stir until thick, fold in vanilla and pistachios. Spread into a buttered 8" x 8" pan. Cool. Cut into 1" squares.

NOTE: 10 to 12 oz. package White (vanilla) chips can be substituted for 10 to 12 ounces of white chocolate. White chips bake well and are about 1/3 the price of white chocolate.

NOTE: Go wild and use the red or green pistachios. You can also add 1/2 cup of candied cherries to add color and flavor.