White Chocolate Fudge 2 Recipes

WHITE CHOCOLATE FUDGE #2

Steps:

• Line 8 inch square pan with foil, with ends of foil extending over sides of pan.
• Set aside.
• Microwave chocolate and milk in large microwaveable bowl on medium 2-3 minutes or until chocolate is almost melted.
• Stir until chocolate is completely melted.
• Add almonds, cranberries and orange peel.
• Stir until blended.
• Spread chocolate mixture into prepared pan.
• Refrigerate 2 hours or until firm.
• Lift fudge from pan, using foil handles.
• Cut into 48 pieces.
• Store in tightly covered container in refrigerator up to 3 weeks.
• (do not freeze).

WHITE CHOCOLATE FUDGE

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.

WHITE CHOCOLATE FUDGE

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.

CAPPUCCINO FUDGE RECIPE RECIPE - (4.4/5)

Steps:

• 1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well. 2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now. 3. Place the butter,sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts. 4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly, until the thermometer reads 240 degrees Fahrenheit (115 C). 5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in. 6. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product. 7. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan. 8. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls. 9. Let the Cappuccino Fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife. Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.

HOLIDAY WHITE CHOCOLATE FUDGE

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.

WHITE CHOCOLATE FUDGE

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.

WHITE CHOCOLATE CHIP FUDGE

Steps:

• Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
• Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft.

WHITE CHOCOLATE FUDGE

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.

2-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
• Place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. Spread fudge into the prepared baking dish.
• Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.