Easy White Citrus Fudge Recipes

Steps:

• Line an 8 x 8 x 2 inch or 9x9x2 inch baking pan with foil, extending the foil over edges of pan.
• Butter foil; set aside.
• In a 2-quart saucepan, combine white chocolate chips and sweetened condensed milk; cook and stir over low heat just until chocolate melts; remove from heat.
• Stir in 1 cup nuts, orange peel, and vanilla.
• Spread fudge evenly in the prepared pan.
• If desired, sprinkle with additional nuts and press them lightly into fudge.
• Score fudge into squares while warm.
• Cover and chill about 2 hours or until fudge is firm.
• When fudge is firm, use the edges of the foil to lift it from pan; cut into 64 squares.
• To store--layer fudge between sheets of waxed paper in an airtight container; cover.
• Store at room temperature for up to 1 week.

Steps:

• Grease an 11 x 7 pan; set aside.
• Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm.
• Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart.
• Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half.
• Store in airtight container in refrigerator.