Apricot Nut White Fudge Recipes

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APRICOT WHITE FUDGE



Apricot White Fudge image

This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. -Debbie Purdue, Freeland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 pounds (81 pieces).

Number Of Ingredients 7

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Steps:

  • Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.

Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

APRICOT-NUT WHITE FUDGE



Apricot-Nut White Fudge image

We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2-1/2 pounds.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
12 ounces white baking chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup chopped walnuts or pecans
3/4 cup chopped dried apricots

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.

Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS



White Chocolate Fudge with Cranberries and Candied Citrus image

Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h20m

Yield Makes 8 slices

Number Of Ingredients 7

Unsalted butter, room temperature, for brushing
3 cups chopped white chocolate (14 ounces)
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon kosher salt
3/4 cup dried cranberries
1/2 cup finely chopped candied citrus peel, such as orange or lemon
1/4 teaspoon ground cardamom

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.

TRAIL MIX WHITE FUDGE



Trail Mix White Fudge image

Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.

Provided by Ben S.

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 2h

Yield 42

Number Of Ingredients 9

½ cup dried cranberries
½ cup dried apricots, cut into 1/2-inch dice
½ cup roasted pistachios, coarsely chopped
½ cup crystallized ginger, cut into small pieces
⅔ cup granulated sugar
1 (5 ounce) can evaporated milk
¼ teaspoon salt
8 ounces white chocolate chips (or bar, cut into medium dice)
1 ½ cups miniature marshmallows

Steps:

  • Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
  • Spray an 8-inch square pan with cooking spray. Fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
  • Place cranberries, apricots, pistachios and ginger in a medium bowl. Then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
  • Pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate until cool and hard, about 1 1/2 hours.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 11.5 g, Cholesterol 2.1 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 32.3 mg, Sugar 9.8 g

APRICOT WHITE FUDGE



Apricot White Fudge image

Make and share this Apricot White Fudge recipe from Food.com.

Provided by Michelle in KY

Categories     Candy

Time 20m

Yield 2 lbs., 81 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons butter, for greasing pan
1/2 cup butter
2 cups sugar
3/4 cup sour cream
12 ounces white baking chocolate, chopped
1 (7 ounce) jar marshmallow creme
3/4 cup dried apricot, chopped
3/4 cup walnuts, chopped

Steps:

  • Line a 9-inch square pan with foil and grease with with 1-1/2 tsp butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
  • Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Nutrition Facts : Calories 74.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 5.2, Sodium 18.4, Carbohydrate 10.4, Fiber 0.2, Sugar 9.4, Protein 0.5

FRUIT AND NUT WHITE CHOCOLATE FUDGE



Fruit and Nut White Chocolate Fudge image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 64 pieces of fudge

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for the pan
1 pound white chocolate chips (2 1/4 to 2 1/2 cups)
1 14-ounce can sweetened condensed milk
1/4 teaspoon salt
1/2 cup chopped roasted pistachios
1/2 cup chopped salted roasted cashews
1/3 cup chopped dried apricots
1/3 cup chopped dried cranberries
1 teaspoon orange blossom water

Steps:

  • Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
  • Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

SILKY WHITE FUDGE



Silky White Fudge image

Creamy, heavenly, rich white fudge that melts in your mouth. Nuts are optional, or use the kind that you prefer (hazelnuts are good, too!). And, try a tiny tint of red food coloring for a beautiful pink Valentine's Day candy gift! Prep time includes chilling time; yield is approximate according to the size candy is cut - remember, a little of this fudge does go a long way in satisfying your sweet tooth!

Provided by EdsGirlAngie

Categories     Candy

Time 4h15m

Yield 5-6 dozen

Number Of Ingredients 5

1 (18 ounce) package white chocolate chips (3 cups total)
2 cups miniature marshmallows
1 cup sweetened condensed milk
1/2 teaspoon vanilla
1 cup pecan halves (optional, and toasted if you wish)

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.

WHITE CHRISTMAS FUDGE WITH FRUIT AND NUTS



White Christmas Fudge With Fruit and Nuts image

This smooth, sweet fudge is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.

Provided by James Noble

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 2h35m

Yield 40

Number Of Ingredients 9

2 ½ cups confectioners' sugar
⅔ cup milk
¼ cup butter
2 (6 ounce) packages white chocolate, chopped
¼ teaspoon almond extract
¾ cup toasted sliced almonds
¼ cup chopped dried apricots
¼ cup dried cherries
¼ cup sweetened dried cranberries

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.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.8 g, Cholesterol 5.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 17.8 mg, Sugar 14 g

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