Learn How To Prepare A Super Creamy and Delish White Chocolate Fudge
Chocolate fudge is not the only good recipe around for fudges. There are already lots of variations everywhere about different kinds of delicious fudge. One of these variations would be white chocolate fudge.
White chocolate is a very interesting variation for fudge. It is also very versatile like chocolate fudge and it has surprised many chocolate fudge lovers. White chocolate fudges tend to be quite creamy too. The 1st recipe is for basic and original white chocolate fudge and the succeeding 3 are variations of white chocolate fudge that you and your family can enjoy!
White Chocolate Fudge
500g white chocolate, chopped
1 can of condensed milk – approximately 400g
30g unsalted butter, chopped
Place all the ingredients inside a medium sized microwave safe bowl. Microwave on high for about 30 seconds. Remove and stir well. Return and microwave for about 30 seconds. Remove and stir well until completely blended. This is the point at which you add any nuts or flavorings. Keep reading for suggestions.
Quickly transfer your white chocolate fudge to your cake pan that has been lined with baking paper. Press down to give a level top. Set inside the fridge for two hours. Remove and slice as you like. The fudge does need to be kept in cool conditions.
Cherry Walnut White Chocolate Fudge
3 c sugar
1/2 c butter
8 ozs premium white chocolate, chopped
1 c whipping cream
1/4 c corn syrup (light)
1 tsp vanilla
1 c chopped dried cherries
1 c toasted walnuts, chopped
Spray 9X9-inch pan with cooking spray. Spray inside of heavy large saucepan with cooking spray. Combine sugar, cream, butter & syrup in prepared saucepan. Cook on medium heat until sugar dissolves and mixture will come to a boil, stirring frequently. Wash down sugar crystals.
Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue cooking about 6 mins. or just ’til sugar mixture reaches soft-ball stage (234°F) on candy thermometer, stirring frequently. Remove from the heat; let stand 10 minutes. (Don’t stir.)
Add white chocolate & vanilla; stir 1 min. or just ’til chocolate melts and the mixture smoothens. Fold in cherries and walnuts. Spread evenly in prepared pan. Score into 64 squares while fudge is still warm. Refrigerate until the fudge firms up. Slice along score lines in squares.
Peanut Butter Swirled White Chocolate Fudge
2 c premium white chocolate chips, divided use
1/2 c creamy peanut butter
1 jar (7-ounce size) marshmallow crème
1.5 c granulated sugar
2/3 c milk (evaporated)
1/4 tsp kosher or coarse salt
Grease a 9-inch square pan with butter. Set aside.
Melt 1/3 c of white chocolate chips and peanut butter together, stirring often, in small saucepan over very low heat until smooth. Set aside.
In medium saucepan, mix marshmallow crème, sugar, evaporated milk & salt. Bring mixture to a full-rolling boil on medium-high heat, stirring all the while. Remove from the heat.
Fold in remaining white chocolate chips until smooth. Pour in the prepared pan. Top with tablespoonfuls of peanut butter mixture; swirl with metal spatula to marbleize. Refrigerate until the fudge firms up. Slice into 1-inch squares.
Whoppers Fudge Recipe
Ingredients:
1 pkg of white chips (Hershey’s or Guittard’s, 12 oz)
7 oz of Marshmallow Creme
1 tsp of vanilla
5 oz evaporated filled milk
2-1/2 c of sugar (extra fine granules)
1/2 c of butter (unsalted)
2-1/2 c of Whoppers; halved
Instructions:
Prepare a 9 inch square pan and line with foil; set it aside. Get 36 halves of whoppers; set it aside. Combine marshmallow creme, vanilla, and chips in a saucepan; set it aside.
At a moderate heat, heat the milk until it becomes warm and pour in the sugar. Let it boil while stirring occasionally.
Continue to boil until it reaches (235 degrees F) on sugar thermometer, but never exceed nine mins of boiling. Take out from the heat; add the butter and stir well ’til dissolved.
Pour the milk mixture onto the saucepan with chips, don’t scrape the pan sides. Stir gently until chocolates melt. Add whoppers; fold thrice only. Cast onto the pan and let it cool.
While the fudge is cooling, arrange the 36 whopper (halves) on top.
Refrigerate to make it cold. Take out the fudge from the pan and peel the foil. Cut to squares.
>> Whoppers Fudge Recipe
Orange Creamsicle Fudge Recipe
Ingredients:
3/4 c of butter (unsalted)
3 c of sugar (granulated)
2/3 c of whip cream
7 oz of Marshmallow Creme
1 pkg of baking chips (white, 12 oz)
9 drops of food color (red)
12 drops of food color (yellow)
3 tsps of orange flavoring (extract)
Instructions:
Combine sugar, whip cream, and butter inside the saucepan over gentle heat; stir constantly. Cook ’til sugar has dissolved. Let it boil until the temperature reaches (240 degrees F) on sugar thermometer.
Take out from the heat and add marshmallow creme and white chips. Stir thoroughly ’til it becomes smooth.
Take a cup of the mixture; set it aside. Mix in orange flavoring to the rest of the mixture and add food colors to get the color of orange.
Transfer the mixture onto a 9×13 inch baking pan. Scoop the remaining batter onto the chocolate mixture.
Make swirls by running a thin rod through the batter. Chill and cut to squares.
>> Orange Creamsicle Fudge Recipe
White Chocolate Fudge Recipe
Ingredients:
8 oz of softened cream cheese
4 c of powdered sugar; sifted
1-1/2 tsps of vanilla
12 oz of melted candy coating (vanilla flavor)
3/4 c of pecans; chopped
Instructions:
Beat the cheese with a mixer till it becomes smooth; slowly add powdered sugar then vanilla. Beat thoroughly and add in pecans and (candy) coating.
Pour onto a greased 8 inch square baking pan. Chill till firm then cut to bars.
>> White Chocolate Fudge Recipe
Microwave Tiger Butter Recipe
Ingredients:
16 ozs of chocolate (white); chopped
1 c of chips (milk-chocolate)
3/4 c of peanut butter (crunchy)
Instructions:
Apply butter on 15″ x 10″ pan and set it aside.
Pour white choco in medium microwaveable bowl then microwave, HIGH, ’til chocolate melts. Stir often.
Add the peanut butter then pour on prepared rectangular pan. Sprinkle with milk-chocolate chips (melted) while stirring them through the mixture, creating marble effect.
Then let it stand ’til set. Slice into small bite-size several portions.
>> Microwave Tiger Butter Recipe
White Chocolate Creme Fudge Recipe
Ingredients:
3 c of sugar (granulated)
1 c of evaporated filled milk
1 pint of Marshmallow Creme
6 Tbsps of butter (unsalted)
12 oz of white chocolate; broken to pieces
4 oz of candied cherries (or any fruit)
1 c of pecans; chopped
Instructions:
Combine milk, butter, and sugar in a saucepan over gentle heat; let it boil while stirring continuously. Cook (237 degrees F) on sugar thermometer. Take out from the heat.
Add cherries , nuts, chocolate, and marshmallow creme. Stir thoroughly till the chocolate and marshmallow creme melt. Pour onto a greased 13×9 inch baking pan. Let it cool; cut to squares.
>> White Chocolate Creme Fudge Recipe
Summer Fruit Fudge Recipe
Ingredients:
8 oz of cream cheese
3 c of confectioner’s sugar; sifted
12 oz of chocolate (white); melted then cooled
1 c of blue berries (fresh)
1 1/4 c of toasted almonds; chopped finely
1/4 tsp of nutmeg; grated
1/2 tsp of cinnamon
A pinch of salt
Instructions:
Pre-line an 8 inch baking pan w/ foil. Press the foil into the edges and sides to smoothen.
Inside a big bowl, start by beating the cheese, nutmeg, salt and cinnamon together until it reaches smooth consistency. Add the chocolate.
Set you automatic mixer to medium low then add the sugar at one cup intervals. Set the speed at ‘high’ then beat for two mins. Add a cup of the nuts, plus the blueberries.
Pour into the pan and smoothen the surface. Sprinkle the rest of the nuts on top and light press to set. Cover then place in the refrigerator overnight (or at least 8 hrs).
Turn the fudge over onto a clean flat board and slowly take the foil off. Turn it over again so the correct side faces up. Best served cold.
Yields 2.5 lbs of fudge
>> Summer Fruit Fudge Recipe
Rum Hazelnut Fudge Recipe
Ingredients:
1.5 lbs white chocolate (to coat)
1.5 c of hazelnut; roasted, chopped
1 can of milk; condensed, sweetened (14 oz)
1/4 tsp butter-rum flavoring (oil base)
1 tsp vinegar
Instructions:
Using a double-boiler, melt the chocolate over boiling water. As soon as it melts, add the milk and stir slowly. Then, add the flavoring, vinegar, and the nuts, stirring slowly once again to mix.
Pour the mixture into a 9 inch baking pan lined with parchment paper. Smoothen the surface and place in the chiller for around two hrs to firm.
Turn the firmed fudge onto a cutting or chopping board. Remove the parchment paper slowly and slice the fudge into your desired shapes. Store inside a lidded container and refrigerate.
>> Rum Hazelnut Fudge Recipe