Silky White Fudge Recipes

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.

SILKY WHITE FUDGE

Steps:

• Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
• Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
• Stir in vanilla and pecans.
• Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
• Cut into 1-inch squares.
• To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.

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 FUDGE

Steps:

• Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan
• Stir over moderate heat until mixture comes to a boil, 236°F
• Boil over moderate heat for 9 minutes to soft ball stage 237°F.
• Remove from heat and allow to cool to lukewarm 110°F about 1 hour
• aAdd vanilla beat until mixture loses its gloss and hold its shapes
• Requires very little beating
• Quickly stir in walnuts and cherries
• Turn into buttered pan let stand until firm before cutting
• Cook to 240°F if weather is damp.
• If fudge doesn't set, it was poured to soon or not cooked enough
• Add 1/4 cup milk
• Stir
• Recook to softball stage.
• Cool to lukewarm
• Beat.

SMOOTH & SILKY FUDGE

Steps:

• Line an 8x8-inch baking pan with parchment paper.
• Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
• Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.

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 FUDGE (OPERA FUDGE)

Steps:

• Oil a jelly roll pan OR an 8 x 8 pan.
• Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
• Place over medium heat and, stirring constantly, bring to a boil.
• Cover and let boil for 2 or 3 minutes.
• Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
• Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
• Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
• Add the vanilla, whip until creamy, then spread in the oiled pan.
• To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
• Uncover, let set until firm and cut into squares.
• Store in airtight container.