White Christmas Fudge Recipes

Steps:

• Lightly spray the bottom of a 9" x 9" baking pan. Cut a piece of parchment paper into a 9" x 18" rectangle and line the pan, making sure that the paper sticks to the bottom and the edges overhang. (You'll use the excess paper to pull the fudge out of the pan.) Place the condensed milk, butter, and salt into a medium-size saucepan. Cook over medium-low heat until the butter is melted and the mixture is hot. Do not boil. Remove the saucepan from the heat, add the chocolate and vanilla and stir until the chocolate has melted completely. Pour the mixture into the prepared baking pan and quickly insert a bamboo skewer or toothpick into the red gel food coloring jar and dot the fudge about 12-14 times. Repeat the process with the green food coloring. (You'll need to dip the bamboo skewers or toothpicks at least 2 times each into the gel colorings to have enough color in the fudge.) As quickly as possible, with a clean toothpick, swirl the fudge until most of the color has blended and a pretty pattern has formed. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let it cool completely for at least 12 hours, or overnight.

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 a 9-inch square pan with a piece of aluminum foil long enough to extend over the sides of the pan by several inches and generously grease the foil with butter.
• Mix confectioners' sugar with milk and 1/4 cup butter in a large, heavy saucepan over medium heat, stirring until combined; bring to a full rolling boil. Boil fudge for 5 minutes without stirring. Reduce heat to low and stir in white chocolate until melted and combined.
• Remove from heat and stir in almond extract, sliced almonds, dried apricots, dried cherries, and dried cranberries. Spread fudge into the prepared pan and refrigerate until set, about 2 hours. Lift the fudge out of the pan using the foil and peel foil from fudge. Discard foil; cut fudge into 1-inch pieces. Store in refrigerator.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. , In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted. , Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
• Variations:.
• Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
• Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

Steps:

• Line an 8 inch square pan with foil, grease foil.
• Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.
• Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
• Stir in dried cherries and toasted almonds.
• Pour mixture into pan. Refrigerate 2 hours until firm.
• Invert pan, peel off foil and cut in 1 inch squares.
• Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.
• Very tasty and pretty.

Steps:

• Line a 9x13-inch pan with parchment paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
• Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
• Remove fudge from pan and cut into squares. Store in an airtight container.

Steps:

• Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.
• Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat; stir in chocolate until melted.
• Add remaining ingredients; beat until well blended.
• Pour into greased 8 or 9 inch square baking pan.
• Cool at room temperature, cut into squares.

Steps:

• Line an 8-inch square pan with foil; grease foil.
• Mix sugar and milk in a heavy 3-quart saucepan.
• Over medium heat, add butter; stir constantly bringing to a boil.
• Boil constantly for 5 minutes without stirring.
• Reduce heat to low and add chocolate and almond extract.
• Whisk until chocolate melts and mixture is smooth.
• Stir in dried fruit and toasted almonds.
• Pour mixture into prepared pan.
• Refrigerate 2 hours until firm.
• Invert pan, peel off foil and cut into 1-inch squares.

Steps:

• Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
• Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching.
• Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
• Add marshmallow creme and the rum or rum extract; beat until well blended.
• Pour into a buttered 8 or 9-inch square pan.
• Cool at room temperature, then cut into squares.
• Store in an airtight container in the refrigerator. May be frozen for up to three weeks.