HOLIDAY WHITE CHOCOLATE FUDGE
When December arrives, friends and family eagerly await my creamy white fudge. It's a little something different from the traditional chocolate. -Gioviana Buser, Riverside, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 pounds (117 pieces)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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
WHITE CHRISTMAS FUDGE
This smooth, sweet fudge from Paula Truksa of Jewett, Texas is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 pounds.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 32 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
FOOLPROOF HOLIDAY FUDGE
Traditional fudge recipes require a candy thermometer and a fair amount of precision to get the texture just right; this simple fudge recipe is easy enough for children to make (with supervision, of course). The addition of mini marshmallows to the recipe give this fudge a smooth silkiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
- In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.
3-INGREDIENT CHRISTMAS SWIRL FUDGE
Fudge-making can be fussy-good thing you're a hostess with a hack. By using Betty Crocker™ Rich & Creamy Vanilla Frosting, there's no need for a candy thermometer or constant stirring over the stove. All it takes to make this eye-catching Christmas swirl fudge is a can of our favorite frosting, a few cups of white chocolate baking chips and bright red and green gel colors. With just 10 minutes of prep, some cooling time in your fridge and three ingredients, this sweet-as-can-be recipe will deliver holiday fun. It's the easiest (and tastiest!) way to spread joy during the hectic holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 64
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
- Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
- Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
- Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 7 g, TransFat 0 g
WHITE CHRISTMAS HOLIDAY EGGNOG FUDGE
Our family favorite white fudge! White, creamy rich and oh-so-good!! I make this every year for Christmas, and give plenty away as gifts. Enjoy!
Provided by BecR2400
Categories Candy
Time 15m
Yield 2 1/4 lbs.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2157.5, Fat 93.5, SaturatedFat 57.6, Cholesterol 190.2, Sodium 618.5, Carbohydrate 326.2, Fiber 0.5, Sugar 295.6, Protein 13.9
HOLIDAY FUDGE
Make homemade fudge an even sweeter gift with crushed peppermint. This is a great way to use leftover candy canes -- simply put them in a zip-top plastic bag and then pound with a kitchen mallet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking pan with two strips of waxed or parchment paper (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. Set aside.
- Put sugar, salt, butter, cream, and marshmallows in a heavy-bottomed saucepan over medium heat. Cook, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
- Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chocolate chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
- Let fudge cool in the pan at room temperature 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, and top with crushed mints.
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4.5/5 (4)Total Time 2 hrs 25 minsCategory FudgeCalories 1064 per serving
- Line an 8×8-inch or 9×9-inch baking pan with aluminum foil and spray with cooking spray; set aside. Note – I made the fudge in an 8×8-inch pan and it’s very thick/tall. For fudge that’s not as thick, use a 9×9-inch pan which is what I’ll do next time.
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