White Christmas Jewel Fudge Recipes

Steps:

• Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
• Variations:.
• Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
• Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. , In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted. , Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• 1. Chop cherries into small pieces Line & butter lightly or pam sprayed 8 X 8 pan with foil leaving enough over edges for handle to use later.
• 2. Melt Chips in Double boiler with the condensed milk,vanilla, & salt, on med low heat. Stir till melted and smooth.
• 3. Remove from heat; Stir in cherries, till evenly distributed.
• 4. pour into foil lines pan. spread evenly. Chill in refer 1 1/2 hrs. (you cannot over chill)
• 5. Remove from pan by lifting with the handles on the foil. Cut into 1" pieces, CUT 8X8= 64 pieces. Time to celebrate; "MERRY CHRISTMAS", "HAPPY HOLIDAYS", "SEASONS GREETINGS" "JOY TO THE WORLD", & to one and all.. . . Enjoy!

Steps:

• Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
• Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching.
• Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
• Add marshmallow creme and the rum or rum extract; beat until well blended.
• Pour into a buttered 8 or 9-inch square pan.
• Cool at room temperature, then cut into squares.
• Store in an airtight container in the refrigerator. May be frozen for up to three weeks.

Steps:

• In a heavy saucepan over low heat, melt chips with sweetened condensed milk, vanilla, and salt. Remove from heat; stir in cherries. Spread evenly in foil-lined 9 inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Steps:

• In heavy saucepan over low heat, melt chips with Eagle Brand, vanilla and salt. Remove from heat; stir in cherries. Spread evenly in foil-lined 8 or 9-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
• TIP: Fudge makes a great homemade holiday gift!

Steps:

• Line an 8 inch square pan with foil, grease foil.
• Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.
• Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
• Stir in dried cherries and toasted almonds.
• Pour mixture into pan. Refrigerate 2 hours until firm.
• Invert pan, peel off foil and cut in 1 inch squares.
• Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.
• Very tasty and pretty.

Steps:

• Line an 8-inch square pan with foil; grease foil.
• Mix sugar and milk in a heavy 3-quart saucepan.
• Over medium heat, add butter; stir constantly bringing to a boil.
• Boil constantly for 5 minutes without stirring.
• Reduce heat to low and add chocolate and almond extract.
• Whisk until chocolate melts and mixture is smooth.
• Stir in dried fruit and toasted almonds.
• Pour mixture into prepared pan.
• Refrigerate 2 hours until firm.
• Invert pan, peel off foil and cut into 1-inch squares.