White Confetti Fudge 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 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm.
• Use foil handles to lift fudge from pan before cutting to serve.

Steps:

• Grease 8-inch square pan.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High in 30-second intervals, stirring after each interval, until smooth. Do not overheat; it's okay if a few lumps remain. Keep stirring, and they should melt completely.
• In another microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted.
• Mix melted chips and frosting together; pour into pan. Refrigerate until set, about 1 hour. Cut into 6 rows by 6 rows.
• This fudge is slightly soft at room temperature. If desired, store in refrigerator.

Steps:

• Line 8 inch square pan with foil, leaving 2 inches overhang; coat with cooking spray.
• In microwave-safe bowl, combine semisweet chips, unsweetened chocolate and 1 can milk.
• Microwave on high in 30 second intervals, stirring until smooth.
• Spread evenly in pan.
• In clean microwave-safe bowl, combine white chocolate chips, salt and remaining 1 can milk.
• Microwave on high in 30-second intervals, stirring until smooth.
• Stir in chopped candy canes.
• Gently spread over semisweet layer.
• Refrigerate until set, 6 hours or overnight.
• Use foil to lift fudge from pan.
• Cut into squares; top each square with candy kiss.
• To freeze: Tightly wrap uncut fudge in plastic wrap and foil; freeze up to 6 weeks.
• Thaw overnight in refrigerator.
• Cut and top as directed.

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.