White Chocolate Skor Fudge Food

WHITE CHOCOLATE FUDGE

Steps:

• Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
• Stir in chopped pecans.
• Spread into a buttered 8-inch square baking pan or dish.
• Cover and store in refrigerator.

SKOR FUDGE

Steps:

• 1. Melt sugar, milk, butter or margarine and marshmallows over medium heat stirring constantly. Bring to a boil for 2 minutes. Remove from heat.
• 2. Add vanilla, milk chocolate chips and Skor bits. Stir until chocolate melts. Pour into a 9 x 9-inch greased pan. Let harden in fridge or freezer for at least 4 hours (I usually let it sit overnight). Serve.

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 SOUR CREAM FUDGE

Steps:

• In 2 quart saucepan, mix sugar, sour cream, salt and corn syrup. Bring to a boil and boil until soft ball stage.
• Remove from heat and add remaining ingredients, stirring until the marshmallows are melted and blended.
• Pour into 9" square pan and cool till set.

WHITE CHOCOLATE CHIP FUDGE

Steps:

• Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
• Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft.

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 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 EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.

EASIEST WHITE CHOCOLATE MADE EVER

Steps:

• Place all the ingredients in a medium sized microwave safe bowl.
• Microwave on high for 30 seconds. Remove and stir well.
• Return and microwave for 30 seconds. Remove and stir well.
• Return and microwave for 30 seconds. Remove and stir well until completely blended.
• This is the point at which you add the vanilla extract.
• Quickly transfer the white chocolate fudge to your cake pan that has been lined with baking paper. Press down to give a level top.
• Set in the fridge for two hours.
• Remove and slice as you like. The fudge does need to be kept in cool conditions.