2-quart saucepan, combine white chocolate chips and sweetened condensed
efrigerate overnight. Using foil, lift fudge out of pan. Discard foil
r until firm.
LIFT fudge from pan, using foil handles
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
r until firm.
Turn fudge onto cutting board; peel off
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
atter, there's just enough fudge to hold the fruit and
Line 9 inch square pan with foil. Spray lightly with cooking spray.
Melt vanilla chips in small saucepan over low heat, stirring until smooth. Remove from heat.
Combine powdered sugar, cream cheese and frosting; blend well. Stir in melted vanilla chips, walnuts, cranberries and orange peel. Spread in sprayed pan.
Refrigerate about 1 hour or until firm.
Remove fudge from pan by lifting foil. Cut fudge into squares. Serve.
Boil first 3 ingredients until soft ball stage.
Beat in white chocolate chips and marshmallow cream until melted.
Add nuts. Pour into greased pan and allow to cool.
Cut into squares and store in candy tin with waxed paper between layers of fudge.
Cook sugar, milk and Karo syrup until soft ball forms when dropped into cold water.
(It will change color, sort of a light brownish color.)
Add butter, peanut butter, marshmallow cream and vanilla.
Beat until mixed well.
Pour into a 9 x 13-inch baking pan that has been lined with foil.
The fudge will come off the foil easily if you grease it lightly with butter.
Let it cool. Cut into squares.
Mix softened cream cheese, sugar and vanilla with mixer. Melt almond bark in microwave, not very long.
Pour over mixture. Mix with mixer again and pour into an 8 x 8-inch pan greased lightly with butter.
You can add chopped nuts into fudge if desired.
In heavy saucepan, over low heat, melt coating with sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Store tightly covered at room temperature.
Combine butter, milk and sugar in heavy medium saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, constantly stirring.
Remove from heat.
Stir in marshmallows, morsels, 1 cup nuts and vanilla. Stir vigorously for 1 minute, until marshmallows are melted. Pour into 9-inch foil-lined pan.
Chop remaining nuts; sprinkle on fudge and press in.
Chill.
bout 1 1/2 pounds fudge.
Combine butter, evaporated milk and sugar in medium heavy saucepan.
Bring to a full rolling boil over medium heat, stirring constantly. Boil 4 1/2 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, walnuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 9-inch square baking pan.
Chill
until firm. Remove foil before cutting into squares.
Makes about 1 1/2 pounds of fudge.
about 30 minutes.
Melt white chocolate in a microwave-safe
Spread tortilla chips to cover bottom of 9 x 13 Pyrex.\tMix all ingredients except cheese.\tSpread over chips.
Bake 20 minutes at 350\u00b0.
Cover with cheese and bake another 5 minutes.
Very easy and kids love it!
In small saucepan, melt white chocolate and hot water over low heat; cool.
In large mixer bowl, combine flour, sugar, soda, baking powder, salt, butter, and buttermilk; blend at low speed until moistened.
Beat 1 minute at medium speed, scraping bowl occasionally.
Add eggs, melted white chocolate mixture, and vanilla.
Blend; beat 1 minute at medium speed.
Stir in pecans and coconut.
Pour batter into 2 (9 inch) round layer pans which have been greased and floured on the bottom only.
Bake at 350 degrees for 30 to 35 minutes.
Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Cook first 4 ingredients
to a firm ball, slightly above 240\u00b0.
Add 1 tablespoon butter and 1 teaspoon vanilla.
Cool, beat and add nuts or chopped maraschino cherries.
This gets white.