White Russian Fudge Recipe 465

WHITE RUSSIAN FUDGE RECIPE - (4.6/5)

White Russian Fudge Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 5

Ingredients

8 oz cream cheese
4 cup sifted powdered sugar
1/2 tsp vanilla extract
1/4 cup plus 2 tsp Kahlua
12 oz white chocolate chips

Steps:

Line 8″ square pan with parchment paper, leaving paper hanging over the sides. This will allow you to grab the paper and remove the fudge from the pan for easy cutting; set aside. Cream powdered sugar, cream cheese, Kahlua and vanilla in mixing bowl. Melt white chocolate chips in microwave in 30 sec intervals, stirring in-between. Stir melted chocolate into cream cheese mixture and pour into pan and allow to cool. Drag fork over top of fudge to add texture, if desired and refrigerate overnight. Remove fudge from pan, place on cutting board, cut into squares and serve.

WHITE RUSSIAN

White Russian image

A classic White Russian cocktail made with coffee liqueur, vodka and either cream or milk.

Provided by MEEMERELLA

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 3

Ingredients

1 fluid ounce coffee flavored liqueur
1 fluid ounce vodka
½ cup cream or milk

Steps:

In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

Nutrition Facts : Calories 582 calories, Carbohydrate 14.5 g, Cholesterol 163 mg, Fat 44.1 g, Fiber 0 g, Protein 2.5 g, SaturatedFat 27.4 g, Sodium 48.3 mg, Sugar 11.3 g

RUSSIAN FUDGE

Russian Fudge image

This recipe is the perfect dessert, or great to wrap up and give out as a present! Great for anyone with a sweet tooth.

Provided by Chelsea_

Categories Candy

Time 20m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

3 cups sugar
1/2 cup milk
1/2 cup sweetened condensed milk
125 g butter
1/8 teaspoon salt
1 tablespoon golden syrup

Steps:

Put sugar and milk into a saucepan.
Heat gently, sitrring constantly until sugar dissolves.
Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done).
Remove from heat. Cool slightly.
Beat until thick.
Pour into buttered tin.
Mark into squares. Cut when cold.

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