Easy White Fudge Recipes

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill 4-5 hours before cutting. Store in the refrigerator.

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

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 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
• Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
• Add almonds, blueberries and orange peel; stir until well blended.
• SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
• 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.).
• Wrap pieces in cellophane and tie with a bow for a cute gift!

Steps:

• Place all the ingredients in a medium sized microwave safe bowl.
• Microwave on high for 30 seconds. Remove and stir well.
• Return and microwave for 30 seconds. Remove and stir well.
• Return and microwave for 30 seconds. Remove and stir well until completely blended.
• This is the point at which you add the vanilla extract.
• Quickly transfer the white chocolate fudge to your cake pan that has been lined with baking paper. Press down to give a level top.
• Set in the fridge for two hours.
• Remove and slice as you like. The fudge does need to be kept in cool conditions.