Silky White Fudge Recipes

Steps:

• In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-in. square pan. Chill until serving. Cut into squares.

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 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:

• Line an 8x8-inch baking pan with parchment paper.
• Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
• Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.

Steps:

• Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan
• Stir over moderate heat until mixture comes to a boil, 236°F
• Boil over moderate heat for 9 minutes to soft ball stage 237°F.
• Remove from heat and allow to cool to lukewarm 110°F about 1 hour
• aAdd vanilla beat until mixture loses its gloss and hold its shapes
• Requires very little beating
• Quickly stir in walnuts and cherries
• Turn into buttered pan let stand until firm before cutting
• Cook to 240°F if weather is damp.
• If fudge doesn't set, it was poured to soon or not cooked enough
• Add 1/4 cup milk
• Stir
• Recook to softball stage.
• Cool to lukewarm
• Beat.

Steps:

• Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.

Steps:

• Line an 8-inch square pan with foil, allowing foil to hang over edges.
• In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
• Remove from heat; cool slightly.
• In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
• Add vanilla and salt.
• Gradually add confectioners' sugar, beating until smooth.
• Add the melted chocolate to the cream cheese mixture, beating until combined.
• Spread mixture in prepared pan; smooth top.
• Chill until firm, about 1 hour.
• To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
• Cut fudge into squares; store in refrigerator until ready to use.
• Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.

Steps:

• Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
• Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
• Stir in vanilla and pecans.
• Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
• Cut into 1-inch squares.
• To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.

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.