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.
