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.
radually add the 3oz melted white chocolate.
Beat on high for
-quart saucepan, melt semisweet chocolate and butter over medium-low
aking pan. Stir 6 ounces white chocolate in large metal bowl set
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
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.
Prepare white chocolate custard recipe: In a large heavy saucepan,
Preheat oven to 325*F.
Melt the white chocolate in a medium saucepan over very low heat, stirring until smooth.
Cream the butter until smooth; slowly add the melted chocolate until blended.
Add the eggs, one at a time, blending well after each addition.
Add the sugar, then the flour.
Lightly grease a 9x11\" baking pan; pour in the batter and smooth the top.
Bake for 25-30 minutes; do not overbake.
Cool slightly in the pan before inverting.
Serve with fresh berries and whipped cream, or sliced bananas and caramel sauce.
In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly.
Cook until mixture reaches 234\u00b0 (soft ball) on a candy thermometer.
Remove from the heat; stir in marshmallow cream, white chocolate chips and nuts until marshmallow cream and chips are melted.
Spread in a 13 x 9-inch buttered dish.
Cool before cutting.
Beat cream cheese, sugar and vanilla until smooth.
In a double boiler over hot water melt white chocolate.
Fold in nuts and cheese mixture.
Spread in an 8 x 8-inch square baking dish that is lined with waxed paper.
Chill.
Lift out of dish by paper and cut. Smooth and creamy and delicious.
Beat cream cheese at medium speed with electric mixer until fluffy; gradually add powdered sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into buttered 8-inch square baking pan or dish.
Cover and store in refrigerator. Yields 2 pounds.
Melt white chocolate in a double boiler.
Add nuts and pretzels; stir well.
Pour onto ungreased cookie sheet in thin layer.
Place in freezer until cold, 10 minutes.
Remove and turn (upside-down).
Break into pieces as peanut brittle.
Beat the cream cheese, sugar and vanilla until smooth.
Melt white chocolate on Defrost in microwave.
Fold into cream cheese mixture.
Add nuts.
Spread into a greased pan.
Chill before cutting into squares.
Cook sugar, evaporated milk and butter on low heat for 5 minutes at 237\u00b0.
Add Marshmallow Creme, white chocolate, pecans and cherries.
Mix and put in buttered pan.
Cut into squares.
Mix sugar,
oleo and milk in a heavy saucepan and bring to a full,
rolling
boil.
Cook for 5 minutes, stirring constantly. Add the 1/2 pound of white chocolate, which has been melted in
a double
boiler.
Add
marshmallows,
vanilla and nuts.
Beat
to a spreading consistency.
Pour into a greased pan or glass dish (Pyrex).
Freezes and mails well.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
In a double boiler or microwave, melt white chocolate. Fold into cream cheese mixture with nuts.
Spread into a greased 8-inch baking pan.
Chill until ready to serve.
Cut into squares. Yields about 48 pieces.
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.
then cool.
Break the chocolate into the cream. Stir until
lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
aper.
Combine butter and chocolate in a medium saucepan. Stir