Apricot White Fudge Recipes

Steps:

• Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.

Steps:

• Line a 9-inch square pan with foil and grease with with 1-1/2 tsp butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
• Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• 1. Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234 degrees (soft ball stage), about 5-1/2 minutes.
• 2. Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight.Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 2 pounds.
• 3. Nutrition Facts: 1 serving (1 square) eguals 54 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 17 mg sodium, 8 g carbohydrates, trace fiber, trace protein.

Steps:

• Bring sugar, sour cream and butter to full rolling boil in large heavy saucepan on medium heat, stirring constantly. Boil 7 min. or until candy thermometer registers 234°F, stirring constantly.
• Remove from heat; stir in chocolate until melted. Add remaining ingredients; stir until well blended.
• Pour into greased 8- or 9-inch square pan. Cool completely. Cut into 64 squares to serve.

Steps:

• Butter a 13"x9" baking dish.
• In 4 quart saucepan combine sugar, butter & milk, cooking over medium high heat & stirring occasionally, 10-14 minutes until mixture comes to a full boil.
• Reduce heat to medium & boil, stirring constantly, 6-7 minutes, or until candy thermometer reaches 228 degrees F.
• Remove from heat & gradually stir in both chocolates until melted.
• Stir in marshmallow cream & vanilla extract, until well blended.
• Stir in apricots, then spread into prepared pan.
• Cool completely at room temperature.
• Cut into 1" squares before serving.
• Store covered in cool place.