Cherry Walnut White Chocolate Fudge Food

CHERRIES AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 inch square pan with aluminum foil.
• In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
• Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

WHITE CHOCOLATE CHERRY FUDGE

Steps:

• Grease an 8x8-inch square baking dish.
• Melt chocolate chips, condensed milk, and butter in a saucepan over medium-low heat, stirring often, about 5 minutes. Remove from heat and stir in cherries and almond extract. Pour fudge into prepared baking dish and spread into a smooth layer. Cover and refrigerate until firm, 1 to 2 hours.
• Cut fudge into 64 1-inch square pieces.

WHITE CHOCOLATE CHERRY FUDGE RECIPE

Steps:

• Gather the ingredients.
• Prepare an 8 x 8-inch cake pan by lining it with aluminum foil and spraying the foil with cooking spray .
• Combine the chocolate and condensed milk in a heavy saucepan over medium heat. Stir until smooth and combined, and remove from heat.
• Add the cherries, vanilla, and salt, and stir until well combined. Pour into the prepared pan and smooth the top with a spatula .
• Allow the fudge to set at room temperature (2 to 3 hours) before cutting into 1-inch squares.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

WHITE CHOCOLATE CHERRY FUDGE

Steps:

• Line your 8x8-inch pan by with parchment paper. Place your diced cherries on a plate and pat dry with a paper towel. You must make sure to get as much liquid out as possible. Or it will make your fudge not set up properly.
• Using a medium-sized saucepan add the butter, sugar, cream, and salt.
• Over medium-high heat, stir until the sugar and butter melt. Bring the mixture to a boil. Immediately insert a candy thermometer.
• Continue to cook the fudge, stirring frequently.
• Once the candy thermometer until it reaches 300F remove the pan from the heat. Watch the thermometer so it doesn't over-cook.
• Slowly add the white chocolate chips and the marshmallow cream.
• Stir until the chips and cream are melted and combined. Next, you will want to stir in the pink food coloring.
• Add the chopped cherries and stir to combine. Pour the fudge into the prepared pan. Smooth the fudge into an even layer.
• Allow the cherry fudge to set at room temperature for 3-4 hours.
• Cut the homemade cherry fudge into small 1-inch pieces prior to serving.

WHITE CHOCOLATE WALNUT FUDGE

Steps:

• Combine sugar, sour cream and butter in a pan.
• Bring mixture to a rolling boil, stirring constantly.
• Boil for 7 minutes or until softball stage.
• Remove pan from heat and stir in white chocolate until melted.
• Add marshmallow cream and walnuts.
• Beat by hand until completely blended.
• Spread into a greased 9x9 inch baking pan.
• Cool at room temperature.

WHITE CHOCOLATE CHERRY FUDGE

Steps:

• Line a 9 x 9 inch baking pan with parchment paper. Cut cherries in half. In a heat safe glass or metal pan, melt the white chocolate chips over a double boiler until fully melted, stirring often. Add frosting to chocolate and stir well until combined. Dump mixture in baking pan, and spread evenly across the pan. Arrange cherries on top of fudge in 5 rows of 5, using 25 cherry halves. Push cherries into fudge slightly. Cover and refrigerate overnight. Cut fudge into squares, one cherry per square of fudge.

WHITE CHOCOLATE BAKEWELL (CHERRY AND ALMOND) FUDGE

Steps:

• Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat.
• Stir in the almond extract and then the glace cherries.
• Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches.
• Chill in the fridge for at least 3 hours, until completely set (ideally overnight).
• Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled).
• NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!

CHERRY WALNUT FUDGE

Steps:

• Grease 8"x8" pan.
• In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
• Cover pan; bring to a boil.
• Boil 1 minute, or until all sugar crystals on sides of pan have melted.
• Remove cover (If using a candy thermometer, set in place).
• Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
• Remove from heat; drop in butter;do not stir.
• Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
• Add vanilla.
• With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
• Quickly add nuts and fruits and pour into pan.
• Spread quickly and evenly.
• Cool and cut into squares.

CHERRY-NUT WHITE FUDGE

Steps:

• Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla., With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

CHOCOLATE COVERED CHERRY FUDGE

Steps:

• Line a 9-inch square pan with parchment paper.
• Place the white chocolate chips in a medium bowl and place the chocolate chips in a separate medium bowl.
• Microwave each bowl for 3 minutes, stirring every 30 seconds until the chocolate is smooth and creamy.
• Remove the lid and foil from each frosting and microwave each container for 45 seconds each.
• Add the chocolate frosting to the chocolate bowl and the cherry frosting to the white chocolate bowl. Stir each bowl vigorously.
• Alternate pouring each mixture into the prepared pan.
• Shake the pan to get the mixture to settle evenly.
• Place the cherries on a paper towel and then gently lay another paper towel over the top of them and press down lightly to get some of the juices out.
• Add the cherries to the top of the fudge wherever you see fit (at random).
• Place in the fridge for 3 hours or until set.
• Slice into 1-inch squares and enjoy!

CHERRY WALNUT WHITE CHOCOLATE FUDGE

Steps:

• Spray a 9"x9" pan with nonstick cooking spray, then spray the inside of a heavy large saucepan.
• In the prepared saucepan, combine sugar, cream, butter & syrup, then cook over medium heat until sugar dissolves & mixture comes to a boil, stirring freuently. Re-incorporate any sugar crystals that accumulate on the sides of the saucepan.
• Attach a candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, BUT NOT TOUCHING BOTTOM OF PAN!
• Comtinue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F) on candy thermometer, stirring frequently.
• Remove from heat & let stand 10 minutes ~ DO NOT STIR!
• Add white chocolate & vanilla, then stir until chocolate is melted & mixture is smooth, about 1 minute.
• Stir in cherries & walnuts, then spread evenly in prepared pan.
• Score into 64 squares while fudge is still warm.
• Refrigerate until firm, then cut along scored lines, separating into squares.

WHITE CHOCOLATE CHERRY WALNUT FUDGE

Steps:

• Line an 8 x 8 baking pan with heavy duty foil; grease the foil with 1/2 tablespoon softened butter.
• Measure 2 tablespoons butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, then boil for 4 to 5 minutes, stirring constantly.
• Remove from heat and stir in marshmallows and white chocolate chips; keep stirring until marshmallows and white chocolate chips are completely melted. Quickly stir in walnuts, cherries and vanilla extract.
• Pour into prepared pan. Chill in the refrigerator for at least 4 hours or until firm. Cut into squares.
• Store in the refrigerator, wrapped in plastic.

CHERRY WALNUT WHITE CHOCOLATE

Steps:

• spray a 9" square baking pan with nonstick cooking spray. Spray inside of a large heavy saucepan.
• Combine sugar, cream, butter, and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently. Wash down sugar crystals.
• Attach candy thermometer to side of pan, making sure the bulb is submerged in the sugar mixture but not touching bottom of pan.
• Continue cookig about 6 minutes or until sugar mixture reaches softball stage ( 234 ) on the candy thermometer, stirring frequently.
• Remove from heat. let stand 10 minutes ( DO NOT STIR )
• Add white chocolate and vanilla, stir 1 minute or until chocolate is melted and mixture is smooth. Stir in cherries and walnuts.
• Spread mixture evenly in prepared pan. Score into 64 squares while fudge is still warm. Refrigerate until firm. Cut along lies into squares.

CHERRY WALNUT WHITE CHOCOLATE FUDGE

Steps:

• YIELD: 64 candies NOTES:*1: To Prepare Cherries take: 1 package (3 ounces) dry cherries; 1/2 c. kirsch. Place cherries on cutting board. Finely chop into uniform pcs with chef's knife. Combine cherries and kirsch in small bowl. Cover with plastic wrap; let stand at room temperature overnight. DIRECTIONS: 1. PREHEAT oven to 375 degrees F. To toast walnuts, spread on baking sheet. Bake 6 to 8 min till lightly browned and fragrant, stirring occasionally. 2. Remove from baking sheet to cutting board; cold slightly. Chop walnuts into uniform pcs with chef's knife, set aside. 3. Spray 9 x 9-inch pan with nonstick cooking spray. Spray inside of heavy large saucepan. 4. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat till sugar dissolves and mix comes to a boil, stirring frequently. Wash down sugar crystals. (Dip pastry brush in warm water. Gently brush crystals down into sugar mix or possibly let them collect on brush bristles. Dip brush frequently into warm water to clean off bristles.) 5. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mix but not touching bottom of pan. 6. Continue cooking about 6 min or possibly till sugar mix reaches soft-ball stage (234 degrees F.) on candy thermometer, stirring frequently. If candy thermometer is not available, use cool water test for candy. 7. Remove from heat; let stand 10 min. (Don't stir.) 8. Add in white chocolate and vanilla; stir 1 minute or possibly till chocolate is melted and mix is smooth. Stir in cherries and reserved walnuts. 9. Spread proportionately in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with sharp knife while fudge is still hot. 10. Chill till hard. Cut along score lines into squares. Garnish, if you like. Store in airtight container at room temperature.