White Chocolate Fudge
For a delightful difference, you may want to try your hand, and taste-buds, at white chocolate fudge. :)
This particular recipe will provide you with a really creamy and delicious light alternative to traditional chocolate fudge.
You can make your fudge with some nice white chocolate or almond bark if you can find some at your local grocer or specialty store. You can even get some that is a little bit upper class if that is what you are aiming for.
Otherwise if you are looking for the old faithfuls, like Parve white chocolate bars, Merckens wafers, or Wilbur wafers, you can get them at Candyland Crafts.
White Chocolate Fudge Recipe
- 1 8-ounce package cream cheese, softened
- 4 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
- 12 ounces almond bark, melted
- 3/4 cup chopped pecans
- Beat cream cheese until smooth. Gradually add sugar and vanilla and beat well.
- Stir in melted almond bark and pecans and spread into buttered 8 inch square pan.
- Refrigerate until firm and cut into small squares.
Fudge can be stored in an airtight container in the refrigerator for several weeks. Wrapped well, it can be frozen for months.
White Chocolate Cherry Fudge Recipe
- 1 (8 oz.) container red candied cherries
- 1 2/3 cup granulated sugar
- 2/3 cup evaporated skim milk
- 1 1/2 cup miniature marshmallows
- 6 oz. white chocolate, chopped
- 1/2 cup walnuts, chopped (optional)
- Butter pan and set aside. Reserve 12 cherries and chop the rest.
- Combine sugar and evaporated milk in saucepan and stir over medium heat until dissolved. Bring to the boil and cook 5 minutes, stirring constantly.
- Remove from heat and add marshmallows and white chocolate. Stir until smooth. Add cherries (and walnuts if desired)and stir through.
- Pour fudge into pan. Let stand about 10 minutes until top is firm to touch. Using tip of sharp knife, score top of fudge in approximately 1 1/2 inch squares. Refrigerate about 1 hour until firm.
- Cut fudge into squares along marks. Cut reserved cherries into thin slivers. Decorate top of fudge with slivers. Store in tightly covered container, with waxed paper between layers, in refrigerator up to 2 weeks.
California White Chocolate Fudge Recipe
- 2 cups sugar
- 3/4 cup sour cream
- 1/2 cup butter
- 12 oz. white chocolate, chopped
- 1 (7 oz.) jar Kraft marshmallow creme
- 3/4 cup walnuts, chopped
- 3/4 cup dried apricots, chopped
- In large saucepan, combine sugar, sour cream and butter. Bring to the boil, stirring constantly. Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees F. (See candy syrup stages) Stir constantly to prevent scorching.
- Remove from heat. Add white chocolate and stir until melted and smooth. Stir in remaining ingredients until well blended.
- Pour into a greased baking pan. Cool at room temperature. Cut into squares. Makes 2 1/2 pounds.
I hope you enjoy these mouthwatering recipes for white chocolate fudge. If you encounter another one that you just have to share, I'd love it if you would share them with us here at Chocolate Candy Mall.
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