efrigerate overnight. Using foil, lift fudge out of pan. Discard foil
r until firm.
Turn fudge onto cutting board; peel off
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.
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.
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.
Boil sugar, butter and milk over medium heat about 12 minutes stirring constantly.
Remove from heat and add marshmallow cream, white chocolate, vanilla and nuts.
Beat hard and pour into greased pan.
Combine sugar, sour cream and oleo in heavy pan; bring to full rolling boil, stirring constantly.
Continue cooking until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat; stir in white chocolate until melted.
Add remaining ingredients.
Beat until well blended. Pour into greased 8 or 9-inch square baking pan.
Makes 2 1/2 pounds.
Combine sugar, sour cream, white corn syrup, butter and salt in a saucepan.
Bring to a boil, slowly, stirring until sugar dissolves.
Boil, without stirring, over medium heat, until it reaches soft ball stage on candy thermometer or until a little dropped in cold water makes a soft ball.
Remove from heat and let stand for 15 minutes.
Do not stir.
f barely simmering water) combine white chocolate chips, 1/2 cup
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
ncredibly light airy delicious decadent fudge you have ever had.
especially if you REALLY love fudge!
Once all the chips