White Russian Fudge Recipe 465
WHITE RUSSIAN FUDGE RECIPE - (4.6/5)
Provided by MJH
Number Of Ingredients 5
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
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
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
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
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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- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, heavy cream and both liquors into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
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- Line an 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.
- Melt white chocolate chips in microwave in 30 sec intervals, stirring in between. Stir melted white chocolate into cream cheese mixture and pour into the prepared pan to cool. Refrigerate overnight.
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