APRICOT WHITE FUDGE
This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 pounds (81 pieces).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
FRUIT AND NUT WHITE CHOCOLATE FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
- Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
APRICOT WHITE FUDGE
White fudge with Apricot, my favorite. I hope you enjoy it as well. I can add this to my collection of fudge for Christmas gifts, for sure, wants some?
Provided by Joanne Cavallone Corse
Categories Other Snacks
Time 25m
Number Of Ingredients 7
Steps:
- 1. Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234 degrees (soft ball stage), about 5-1/2 minutes.
- 2. Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight.Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 2 pounds.
- 3. Nutrition Facts: 1 serving (1 square) eguals 54 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 17 mg sodium, 8 g carbohydrates, trace fiber, trace protein.
WHITE PECAN FUDGE
Each Christmas, I package batches of this rich fudge to send to family and friends. It's just delicious! -Marie Draper, Price, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/2 pounds (about 6-1/2 dozen).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil. Greased the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large heavy saucepan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside., In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1-in. squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 73 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 16mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
APRICOT WHITE FUDGE
Make and share this Apricot White Fudge recipe from Food.com.
Provided by Michelle in KY
Categories Candy
Time 20m
Yield 2 lbs., 81 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9-inch square pan with foil and grease with with 1-1/2 tsp butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
- Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 74.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 5.2, Sodium 18.4, Carbohydrate 10.4, Fiber 0.2, Sugar 9.4, Protein 0.5
CHOCOLATE APRICOT FUDGE
Just another way to enjoy the taste of chocolate & apricots! Preparation time does not include the time it takes for the fudge to cool down to room temperature.
Provided by Sydney Mike
Categories Candy
Time 30m
Yield 117 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13"x9" baking dish.
- In 4 quart saucepan combine sugar, butter & milk, cooking over medium high heat & stirring occasionally, 10-14 minutes until mixture comes to a full boil.
- Reduce heat to medium & boil, stirring constantly, 6-7 minutes, or until candy thermometer reaches 228 degrees F.
- Remove from heat & gradually stir in both chocolates until melted.
- Stir in marshmallow cream & vanilla extract, until well blended.
- Stir in apricots, then spread into prepared pan.
- Cool completely at room temperature.
- Cut into 1" squares before serving.
- Store covered in cool place.
Nutrition Facts : Calories 75.8, Fat 2.9, SaturatedFat 1.7, Cholesterol 2.9, Sodium 5.6, Carbohydrate 13.1, Fiber 0.5, Sugar 11.6, Protein 0.5
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