BLACK AND WHITE FUDGE
Steps:
- 1) Line a 9x9 metal pan with wax paper. First line the bottom of the pan and up over the side with paper making sure it overlaps the edges. Smooth out the bottom and the edges. Now, turn the pan 90 degrees and repeat. 2) In a large sauce pan melt together the chocolate chips, 1/4 Cup of unsalted butter, salt and 2 Cups of the milk. Remove from heat and stir in 1 tablespoon of vanilla extract. 3) In a small heavy saucepan melt together the white chocolate chips, remaining milk and 1/2 tablespoon butter. Remove from heat and add 1/2 tablespoon of vanilla extract. 4) Pour the chocolate mixture into prepared pan smoothing out the top to make it level. Drop it a few times on your counter about 2 inches from the surface to level it out and remove any bubbles. 5) Dab white chocolate randomly on chocolate. 6) Take a knife and gently swirl white chocolate in the chocolate making sure not to mix it in. 7) Place in refrigerator for 4 hours. 8) Carefully remove from pan and remove the wax paper. Cut into 1 inch squares and store in air tight container in refrigerator or freezer.
WHITE CHOCOLATE FUDGE
This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.
Provided by Vicki
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 40
Number Of Ingredients 5
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.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 17.4 g, Cholesterol 7.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 24.3 mg, Sugar 16.8 g
BLACK AND WHITE FUDGE
Recipe from Odense. Marzipan is the surprise layer that separates the dark chocolate fudge from white chocolate fudge with the rich flavor of almonds. Extremely rich and what an impressive presentation! The three hour cook time = the time to chill.
Provided by FLKeysJen
Categories Candy
Time 3h25m
Yield 64 1 inch squares
Number Of Ingredients 5
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.
WHITE FUDGE
Make and share this White Fudge recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 307.3, Fat 12.6, SaturatedFat 3.8, Cholesterol 12, Sodium 83.9, Carbohydrate 48.9, Fiber 0.8, Sugar 45.9, Protein 2.4
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