White Fudge Recipes

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.

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:

• Oil a jelly roll pan OR an 8 x 8 pan.
• Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
• Place over medium heat and, stirring constantly, bring to a boil.
• Cover and let boil for 2 or 3 minutes.
• Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
• Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
• Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
• Add the vanilla, whip until creamy, then spread in the oiled pan.
• To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
• Uncover, let set until firm and cut into squares.
• Store in airtight container.

Steps:

• Combine sugar, sour cream and butter in a pan.
• Bring mixture to a rolling boil, stirring constantly.
• Boil for 7 minutes or until softball stage.
• Remove pan from heat and stir in white chocolate until melted.
• Add marshmallow cream and walnuts.
• Beat by hand until completely blended.
• Spread into a greased 9x9 inch baking pan.
• Cool at room temperature.

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:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm.
• Use foil handles to lift fudge from pan before cutting to serve.

Steps:

• Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
• Stir in chopped pecans.
• Spread into a buttered 8-inch square baking pan or dish.
• Cover and store in refrigerator.

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:

• Grease a 9-inch square pan with 1 teaspoon butter.
• Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Heat in the microwave until white chocolate starts to melt, about 3 minutes. Stir until smooth. Continue to microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted.
• Stir rum flavoring, vanilla extract, and nutmeg into the white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the buttered baking pan, spreading it evenly into the corners.
• Let fudge cool until set, 8 hours to overnight.

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 9-by-13-inch baking dish with foil.
• Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt.
• Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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Steps:

• Butter an 8-inch square pan.
• Lightly dust work surface with powdered sugar. Fold marzipan in half and press into a flat square. Roll into a 9" x 9" square. Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions. (Don't worry if it's not perfect.) Set aside.
• In a double boiler (or in a bowl over a pan of barely simmering water) combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter.
• Stir until chips are melted and mixture is well blended. Pour into pan. Immediately top with the marzipan square, lightly pressing into chocolate.
• In the same double boiler (or in a bowl over a pan of barely simmering water) combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter.
• Stir until chips are melted and mixture is well blended. Spread over marzipan layer. Cover and refrigerate 3 hours. (As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.).
• Just before serving, cut into 1 inch squares.