White Chocolate Pistachio Cherry Fudge Recipes

Steps:

• Beat the cream cheese with an electric mixer until smooth. With the mixer on low, slowly add the confectioners' sugar until well incorporated. Add the pistachio flavoring, vanilla and food coloring and mix well.
• Microwave the white chocolate together with the shortening in a microwave-safe bowl. Add the melted chocolate to the cream cheese mixture and mix well. Add the pistachios and dried cherries and mix well.
• Spray 24 ice pop molds or an 8-inch square pan and pour in the fudge. Refrigerate for at least 1 hour, then unmold and enjoy.

Steps:

• For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
• For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.

Steps:

• In a 2 quart saucepan, combine sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat.
• lower to simmer and cook for 20-30 minutes, (236*).soft ball stage on candy thermometer.
• remove from heat and wipe crystals from sides of pan with wooden spoon.
• add chocolate.DO NOT STIR.
• cool to lukewarm.about 110*.
• when thickened and smooth, add vanilla.
• fold in pistachios.
• pour into 8x8" square buttered pan.
• cool and then cut into squares.
• to roast pistachios.
• spread in an 8"x8" pam and bake at low temperature (250*) for 1 1/2 hours.
• this fudge will keep in an air tight container for some time.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
• Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.

Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with pistachios between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.