Bakers 10 Minute Walnut White Chocolate Fudge Recipes
WHITE CHOCOLATE WALNUT FUDGE
From a Gooseberry Patch cookbook originally. I love the white color of this fudge done up. So different from the standard chocolate. You could also add chopped up maraschino cherries for a festive look.
Provided by CoffeeB
Categories Candy
Time 15m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Combine sugar, sour cream and butter in a pan.
- Bring mixture to a rolling boil, stirring constantly.
- Boil for 7 minutes or until softball stage.
- Remove pan from heat and stir in white chocolate until melted.
- Add marshmallow cream and walnuts.
- Beat by hand until completely blended.
- Spread into a greased 9x9 inch baking pan.
- Cool at room temperature.
Nutrition Facts : Calories 2509.3, Fat 133, SaturatedFat 66, Cholesterol 150.2, Sodium 248.8, Carbohydrate 326.1, Fiber 3.2, Sugar 292.1, Protein 19.6
BAKER'S FABULOUSLY FLAWLESS FUDGE
This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)
Provided by Saturn
Categories Candy
Time 2h25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 4
Steps:
- Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
- Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
- Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
- Chill 2 hours or until firm. Cut into squares.
- VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
- WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.
Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 2.3, Cholesterol 2.6, Sodium 10.8, Carbohydrate 10.6, Fiber 0.9, Sugar 9.5, Protein 1.3
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BAKER'S EASY CHOCOLATE FUDGE WITH WALNUTS
How easy is this BAKER'S Easy Chocolate Fudge with Walnuts recipe? Almost ridiculously so, given the outpouring of joy you'll receive when you serve it.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 24 servings
Number Of Ingredients 4
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, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BAKER'S 10-MINUTE WALNUT-WHITE CHOCOLATE FUDGE
It takes just 10 minutes to prep this easy BAKER'S Walnut-White Chocolate Fudge. Then just chill for 2 hours (you on the couch, the fudge in the fridge).
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 24 servings
Number Of Ingredients 4
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, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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15-MINUTE CHOCOLATE WALNUT FUDGE
From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory DessertsCalories 72 per serving
- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.)
- Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.
- TO MAKE A DOUBLE BATCH: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.
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