White Chocolate Fudge Recipes

CALIFORNIA WHITE CHOCOLATE FUDGE

2 c. sugar
3/4 c. sour cream
1/2 c. butter
1 (12 oz.) white chocolate, coarsely chopped
1 (7 oz.) jar Kraft marshmallow creme
3/4 c. chopped walnuts
3/4 c. chopped dried apricots

Combine sugar, sour cream and butter in heavy 2 1/2-3 quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in white chocolate until melted. Add remaining ingredients, beat until blended.

Pour into a greased 8 or 9 inch square baking pan. Cool at room temperature. Cut into squares. Makes 2 1/2 pounds.

WHITE CHOCOLATE FUDGE

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 12 ounces white chocolate, chopped
• 3/4 cup chopped pecans

DIRECTIONS

1. Grease an 8x8 inch baking dish. Set aside.
2. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
3. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
4. 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 CHOCOLATE FUDGE

• 2 (3 ounce) packages cream cheese, softened
• 1 (16 ounce) package powdered sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 1 (12 ounce) white chocolate baking bar, melted
• 1 cup chopped pecans, toasted

Directions

1. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

2. Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.

3. Stir in chopped pecans.

4. Spread into a buttered 8-inch square baking pan or dish.

5. Cover and store in refrigerator.

WHITE CREAMY FUDGE from Martha Stewart

Makes about 4 dozen 1-inch hearts

• Canola oil for the pan and cutters
• 1 1/4 cups milk
• 3 1/2 cups sugar
• 8 tablespoons (1 stick) unsalted butter, cut in small pieces
• Pink gel food coloring, (optional)

Directions

1. Lightly oil a 9-inch-square pan. (A smaller pan will make the fudge thicker and more difficult to cut.) Place milk in a heavy 12-quart saucepan. Stir in sugar; add butter. Over medium heat, stir constantly, until sugar dissolves and butter melts. Increase heat to medium high, bring to a boil, and cover with lid. Let boil for 2 minutes, and uncover. Do not stir; clip a candy thermometer on side of pan, and let mixture boil, over medium-low heat, until it reaches 240 degrees (the soft-ball stage), 15 to 25 minutes. Meanwhile, prepare an ice water bath.
2. Immediately remove pan from heat, and dip the base of the pan in the ice water for 5 seconds. Let the fudge sit at room temperature without stirring, with the thermometer attached, until the thermometer reads 122 degrees and mixture is lukewarm, about 40 minutes. If using food coloring, add 1 drop. Stir the fudge with a wooden spoon until it changes from glossy to opaque and is thick and creamy, 2 to 5 minutes. Quickly pour into prepared pan. Use piece of plastic wrap to smooth fudge into the pan, creating an even surface. Let cool completely, 2 to 3 hours, and cut with 1/2- to 1 1/2-inch heart cookie cutters. (Oil the cutters with the canola oil inside and out before using.) Fudge will keep, well wrapped in plastic or in an airtight container, up to 1 week.