White Fudge Recipes

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

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.

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.

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.

EASY WHITE CHOCOLATE FUDGE RECIPE

Steps:

• Line an 8" x 8" pan with aluminum foil or spray it with nonstick cooking spray.
• Pour the sweetened condensed milk into a medium-size microwave safe bowl. Pour the entire bag of white chocolate chips into the sweetened condensed milk.
• Microwave the mixture on high for 60 seconds. Remove from the microwave and stir.
• Return the bowl to the microwave for another 60 seconds. Stir again.
• The chips should all be melted, but if they're not, put the bowl back into the microwave for 30 seconds. Stir.
• If you want to add any type of extract, do it now and stir quickly.
• Pour the mixture into the lined or sprayed pan. Gently stir in your choice of sprinkles or other additions.
• Put the pan in a cool spot in the kitchen or in the refrigerator. Let it set for an hour.
• Cut into 1-1/2-inch squares.
• Serve and enjoy!

WHITE CHOCOLATE FUDGE

Steps:

• Butter a square pan and line with parchment paper so it hangs over two of the sides for easy removal. Set aside.
• In a microwave-safe bowl, add chopped chocolate and sweetened condensed milk. Microwave on high for 1 minute. Remove from the microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chocolate is completely melted the mixture is smooth.
• Stir in vanilla extract, sea salt, stir in sprinkles if using. Pour fudge into prepared pan. Sprinkle some more sprinkles on top.
• Let fudge cool completely before cutting into 1-inch squares. Place it in the refrigerator for 1 hour to speed up the process.
• Store in an 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.