White Chocolate Fudge With Cranberries And Candied Citrus Food

EASY WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9×9 square pan with parchment paper that covers the sides of the pan.
• 2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
• 3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
• 4. Top the fudge with some sparkling sugar sprinkles, if you'd like to include them, and press them down into the top of the fudge.
• 5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it's cool.
• 6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS

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 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.

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.

WHITE CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm.
• Use foil handles to lift fudge from pan before cutting to serve.

WHITE CRANBERRY WALNUT NUTMEG FUDGE

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.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9-by-13-inch baking dish with foil.
• Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt.
• Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
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FIVE MINUTE WHITE CHOCOLATE FUDGE WITH PISTACHIO AND CRANBERRIES

Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

ALMOND WHITE CHOCOLATE FUDGE

Steps:

• Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
• Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
• Add almonds, cranberries and orange peel, stir until well blended.
• Spread chocolate mixture into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift fudge from pan, using foil handles.
• Cut into 48 pieces.
• Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.