full rolling boil. Boil fudge for 5 minutes without stirring
rder listed, beginning with the white chocolate or vanilla chips. If
n the separate bowl, break white chocolate into 1 oz. pieces
r until firm.
Turn fudge onto cutting board; peel off
In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds.
Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours.
Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.
tir in marshmallow creme and white chocolate chips; mix well. Reserve
Line a square 8-9\" pan with foil leaving extra on atleast two sides for easy removal of fudge.
Heat milk and chocolate over low to medium heat until melted. Remove from heat and stir in nuts. Pour into pan and allow to cool.
Butter pan.
In a heavy saucepan combine sugar, cocoa, salt, syrup and Milnot; cook, stirring constantly, to soft ball stage. Add vanilla and butter.
Cool for a few minutes.
Beat the fudge until it turns a dull color and pour into buttered pan.
Serves 6.
Mix sugar, sour cream, corn syrup, butter and salt in pan; bring to a boil slowly.
Stir until sugar dissolves.
Boil over medium heat until soft ball stage (236\u00b0 on candy thermometer). Remove from heat; let stand 15 minutes.
Add vanilla; beat until mixture starts to loose gloss (may take 5 to 8 minutes).
Stir in cherries and nuts.
Pour quickly into greased shallow pan.
Cool and then cut into squares.
Line an 8 inch square pan with foil, grease foil.
Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.
Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
Stir in dried cherries and toasted almonds.
Pour mixture into pan. Refrigerate 2 hours until firm.
Invert pan, peel off foil and cut in 1 inch squares.
Tip: To toast almonds, spread in single layer on cookie sheet. Bake ...
eat and stir in the white chocolate chips and the grated
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
ablespoons mix; whisk well.
White Christmas Lattes: Combine equal parts strong
Line 8-inch square pan with foil, then grease foil. Mix sugar and milk in 3-quart saucepan. Over medium heat, add butter and bring to boil, stirring constantly. Boil for another 5 minutes without stirring. On low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth. Stir in dried cherries (or cranberries or apricots) and toasted almonds. Pour mixture into prepared pan. Refrigerate 2 hours until firm. Invert pan; peel off foil and cut into 1-inch squares. Garnish as desired.
Spread on buttered plate.
Cut when cold.
In a medium saucepan over medium heat combine 1 cup sugar with 1 tablespoon water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir in egg whites and vanilla.
In a separate saucepan combine remaining 2 cups sugar, corn syrup and 1 tablespoon water; heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. ...
Boil white sugar and evaporated milk for 4 minutes to soft ball stage.
Cook in heavy pan and stir constantly because it will stick and burn.
Do not scrape crystals off side of pan.
In a large mixing bowl at room temperature, mix milk chocolate, chocolate chips, Marshmallow Fluff, margarine or butter and walnuts.
Pour syrup over ingredients while very hot.
Add vanilla and beat until smooth.
You need 2 buttered utility dishes or comparable dishes.
2-quart saucepan, combine white chocolate chips and sweetened condensed
1/2 pounds of fudge.
Line a deep 7x11 inch baking dish with foil, allowing ends to hang over sides.
Combine all dry ingredients and fruit in a large bowl. Add coconut oil and mix to combine. Press into prepared pan and chill for 3 hours, or until firm.
Cut into small triangles. If using, drizzle with white chocolate. Chill for 5 mins, until set. Store in an airtight container in the refrigerator for up to 1 month.