APRICOT-NUT WHITE FUDGE
We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT WHITE FUDGE
This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 pounds (81 pieces).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
FRUIT AND NUT WHITE CHOCOLATE FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
- Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
FABULOUS FUDGE
Provided by Anne Thornton, Host of Dessert First
Time 3h20m
Yield about 64 squares
Number Of Ingredients 6
Steps:
- Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
- Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
- Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
- Pop out of the pan and cut into little pieces.
WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS
Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h20m
Yield Makes 8 slices
Number Of Ingredients 7
Steps:
- Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
- In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.
WHITE CRANBERRY WALNUT NUTMEG FUDGE
A pretty, delicious change of pace from chocolate fudge.
Provided by Tarragon
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 8h14m
Yield 24
Number Of Ingredients 9
Steps:
- Grease a 9-inch square pan with 1 teaspoon butter.
- Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Heat in the microwave until white chocolate starts to melt, about 3 minutes. Stir until smooth. Continue to microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted.
- Stir rum flavoring, vanilla extract, and nutmeg into the white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the buttered baking pan, spreading it evenly into the corners.
- Let fudge cool until set, 8 hours to overnight.
Nutrition Facts : Calories 254 calories, Carbohydrate 26.5 g, Cholesterol 17.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 64 mg, Sugar 25.6 g
APRICOT WHITE FUDGE
Make and share this Apricot White Fudge recipe from Food.com.
Provided by Michelle in KY
Categories Candy
Time 20m
Yield 2 lbs., 81 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9-inch square pan with foil and grease with with 1-1/2 tsp butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
- Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 74.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 5.2, Sodium 18.4, Carbohydrate 10.4, Fiber 0.2, Sugar 9.4, Protein 0.5
SILKY WHITE FUDGE
Creamy, heavenly, rich white fudge that melts in your mouth. Nuts are optional, or use the kind that you prefer (hazelnuts are good, too!). And, try a tiny tint of red food coloring for a beautiful pink Valentine's Day candy gift! Prep time includes chilling time; yield is approximate according to the size candy is cut - remember, a little of this fudge does go a long way in satisfying your sweet tooth!
Provided by EdsGirlAngie
Categories Candy
Time 4h15m
Yield 5-6 dozen
Number Of Ingredients 5
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 CHRISTMAS FUDGE WITH FRUIT AND NUTS
This smooth, sweet fudge is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.
Provided by James Noble
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h35m
Yield 40
Number Of Ingredients 9
Steps:
- Line a 9-inch square pan with a piece of aluminum foil long enough to extend over the sides of the pan by several inches and generously grease the foil with butter.
- Mix confectioners' sugar with milk and 1/4 cup butter in a large, heavy saucepan over medium heat, stirring until combined; bring to a full rolling boil. Boil fudge for 5 minutes without stirring. Reduce heat to low and stir in white chocolate until melted and combined.
- Remove from heat and stir in almond extract, sliced almonds, dried apricots, dried cherries, and dried cranberries. Spread fudge into the prepared pan and refrigerate until set, about 2 hours. Lift the fudge out of the pan using the foil and peel foil from fudge. Discard foil; cut fudge into 1-inch pieces. Store in refrigerator.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.8 g, Cholesterol 5.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 17.8 mg, Sugar 14 g
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