White Christmas Fudge Recipes

WHITE CHRISTMAS FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. , In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted. , Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

WHITE CHRISTMAS FUDGE RECIPE - (4.4/5)

Steps:

• Lightly spray the bottom of a 9" x 9" baking pan. Cut a piece of parchment paper into a 9" x 18" rectangle and line the pan, making sure that the paper sticks to the bottom and the edges overhang. (You'll use the excess paper to pull the fudge out of the pan.) Place the condensed milk, butter, and salt into a medium-size saucepan. Cook over medium-low heat until the butter is melted and the mixture is hot. Do not boil. Remove the saucepan from the heat, add the chocolate and vanilla and stir until the chocolate has melted completely. Pour the mixture into the prepared baking pan and quickly insert a bamboo skewer or toothpick into the red gel food coloring jar and dot the fudge about 12-14 times. Repeat the process with the green food coloring. (You'll need to dip the bamboo skewers or toothpicks at least 2 times each into the gel colorings to have enough color in the fudge.) As quickly as possible, with a clean toothpick, swirl the fudge until most of the color has blended and a pretty pattern has formed. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let it cool completely for at least 12 hours, or overnight.

WHITE CHRISTMAS FUDGE

Steps:

• Line an 8 inch square pan with foil, grease foil.
• Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.
• Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
• Stir in dried cherries and toasted almonds.
• Pour mixture into pan. Refrigerate 2 hours until firm.
• Invert pan, peel off foil and cut in 1 inch squares.
• Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.
• Very tasty and pretty.