APRICOT WHITE FUDGE
This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 pounds (81 pieces).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., 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 heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
APRICOT-NUT WHITE FUDGE
We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2-1/2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE APRICOT FUDGE
Just another way to enjoy the taste of chocolate & apricots! Preparation time does not include the time it takes for the fudge to cool down to room temperature.
Provided by Sydney Mike
Categories Candy
Time 30m
Yield 117 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75.8, Fat 2.9, SaturatedFat 1.7, Cholesterol 2.9, Sodium 5.6, Carbohydrate 13.1, Fiber 0.5, Sugar 11.6, Protein 0.5
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
RACHEL'S APRICOT FUDGE BISCUIT SLICE (UNBAKED)
This comes from my very good friend Rachel and is very easy to make. Be warned though that it is very tempting to eat the lot all on ones own....LOL
Provided by Jogreen
Categories Dessert
Time 13m
Yield 16-24 slices
Number Of Ingredients 5
Steps:
- Crush the biscuits and mix with the chopped apricots.
- In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
- Mix with the biscuits & apricots.
- Press into a greased sponge roll/slice tin.
- Refrigerate and cut when cold.
Nutrition Facts : Calories 196.2, Fat 8.4, SaturatedFat 4.6, Cholesterol 19.4, Sodium 153.9, Carbohydrate 29, Fiber 1, Sugar 21, Protein 2.4
BRANDY ALEXANDER FUDGE
At Christmastime, we love to indulge in this marbled fudge inspired by the popular brandy drink. My sister-in-law won first place with this recipe at the county fair.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside., Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao., Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
CALIFORNIA WHITE CHOCOLATE FUDGE
Ideal for gift-giving, this simple cooked fudge of white chocolate, sour cream and marshmallow creme is studded with walnuts and dried apricots.
Provided by My Food and Family
Categories Festive Recipes
Time 30m
Yield Makes about 2-1/2 lb. or 32 servings, 2 squares each.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
APRICOT WHITE FUDGE
White fudge with Apricot, my favorite. I hope you enjoy it as well. I can add this to my collection of fudge for Christmas gifts, for sure, wants some?
Provided by Joanne Cavallone Corse
Categories Other Snacks
Time 25m
Number Of Ingredients 7
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.
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