Apricot White Fudge Recipes

APRICOT-NUT WHITE FUDGE

Steps:

• Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.

CREAMY WHITE VANILLA FUDGE

Steps:

• Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray.
• Melt the butter in a medium saucepan over low heat.
• Add the sugar and sour cream and raise the heat to medium.
• Keep stirring frequently while the sugar dissolves. Brush down the sides of the pan occasionally with a spatula to remove sugar crystals.
• When the mixture comes to a boil, insert a candy thermometer. Continue to cook, stirring occasionally, until it registers 235 F.
• Remove from the heat and add the white chocolate chips, marshmallow cream, salt and vanilla, stirring until the white chocolate is entirely melted and the fudge is smooth. If adding any accompaniments, stir into fudge now.
• Pour into the prepared pan and smooth out.
• Let the fudge set at room temperature until firm, about 2 hours. Remove from the pan using the foil as handles and cut into small squares to serve.
• Store in airtight container so the fudge stays nice and fresh.
• *Recipe adapted from Elizabeth LaBau Craftsy Cooking Class

APRICOT WHITE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.

APRICOT WHITE FUDGE

Steps:

• 1. Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234 degrees (soft ball stage), about 5-1/2 minutes.
• 2. Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight.Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 2 pounds.
• 3. Nutrition Facts: 1 serving (1 square) eguals 54 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 17 mg sodium, 8 g carbohydrates, trace fiber, trace protein.

APRICOT WHITE FUDGE

Steps:

• Line a 9-inch square pan with foil and grease with with 1-1/2 tsp butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
• Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.