White Chocolate Fudge Candy Recipes

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool. , Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-in. square pan. Chill until serving. Cut into squares.

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes., Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
• Stir in chopped pecans.
• Spread into a buttered 8-inch square baking pan or dish.
• Cover and store in refrigerator.