Easy White Citrus Fudge Recipes

Steps:

• Line an 8 x 8 x 2 inch or 9x9x2 inch baking pan with foil, extending the foil over edges of pan.
• Butter foil; set aside.
• In a 2-quart saucepan, combine white chocolate chips and sweetened condensed milk; cook and stir over low heat just until chocolate melts; remove from heat.
• Stir in 1 cup nuts, orange peel, and vanilla.
• Spread fudge evenly in the prepared pan.
• If desired, sprinkle with additional nuts and press them lightly into fudge.
• Score fudge into squares while warm.
• Cover and chill about 2 hours or until fudge is firm.
• When fudge is firm, use the edges of the foil to lift it from pan; cut into 64 squares.
• To store--layer fudge between sheets of waxed paper in an airtight container; cover.
• Store at room temperature for up to 1 week.

Steps:

• Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. , Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

Steps:

• Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
• In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.