I am looking for a recipe to make White Fudge, can you help?!
Answers: 10 points for the first one that turns out good.
I use this one but you can omit the pistachio's if you like it without.
White Chocolate Pistachio Fudge
1 tablespoon butter
1/4 cup sweetened condensed milk
2 cups granulated sugar
2 tablespoons lemon juice
1/4 teaspoon salt
10-12 ounces white chocolate, coarsely chopped
1 teaspoon vanilla extract
1 cup pistachios, shelled and roasted
In 2-quart heavy saucepan sweetened condensed milk, sugar, salt, and lemon juice to a boil over medium heat. Continue to boil until it reaches 236 degrees F (soft-ball stage; about 20-30 minutes). Remove from heat, add butter and white chocolate (or white chips). Do not stir; let sit undisturbed until the pan can be handled (about 110 degrees F).
Stir until thick, fold in vanilla and pistachios. Spread into a buttered 8-inch square pan. Cool. Cut into 1-inch squares.
NOTE: 10 to 12 ounce package white (vanilla) chips can be substituted for 10 to 12 ounces of white chocolate. White chips bake well and are about 1/3 the price of white chocolate.
NOTE: Go wild and use the red or green pistachios. You can also add 1/2 cup of candied cherries to add color and flavor.
Buttermilk Fudge
2 C. sugar
1 C. buttermilk
1/2 C. butter
1 T. corn syrup
1 t. baking soda
1 t. vanilla extract
1/2 C. walnuts, chopped
Butter sides of large heavy saucepan or Dutch oven. Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves. Use a party brush dipped in hot water to wash down any sugar crystals on the sides of the pan.
Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches a soft ball stage (234 - 240° F.) Remove from heat; add vanilla. do not stir until syrup cools to 200° F.
Using medium speed of an electric mixer, beat fudge till thicken and no longer glossy. Stir in walnuts.
Pour into buttered 8 x 8 inch pan. Cool completely. Cut into squares and store in an airtight container.
Vanilla Nut Fudge
1 (3 3/4 ounce) box regular vanilla pudding mix (not instant)
1/2 cup evaporated milk
1 cup granulated sugar
1 tablespoon butter
1/2 cup chopped nuts
Combine in saucepan pudding mix, evaporated milk, sugar, butter and nuts. Mix until smooth. Cook and stir over medium-high heat until mixture boils.
Lower heat to medium-low and boil slowly 3 minutes, stirring constantly.
Remove from heat and beat until thick and looses its shine.
Spread into buttered 8-inch pan. Let stand until firm.
Cut into squares.
White Chocolate Pistachio Fudge
1 tablespoon butter
1/4 cup sweetened condensed milk
2 cups granulated sugar
2 tablespoons lemon juice
1/4 teaspoon salt
10-12 ounces white chocolate, coarsely chopped
1 teaspoon vanilla extract
1 cup pistachios, shelled and roasted
In 2-quart heavy saucepan sweetened condensed milk, sugar, salt, and lemon juice to a boil over medium heat. Continue to boil until it reaches 236 degrees F (soft-ball stage; about 20-30 minutes). Remove from heat, add butter and white chocolate (or white chips). Do not stir; let sit undisturbed until the pan can be handled (about 110 degrees F).
Stir until thick, fold in vanilla and pistachios. Spread into a buttered 8-inch square pan. Cool. Cut into 1-inch squares.
NOTE: 10 to 12 ounce package white (vanilla) chips can be substituted for 10 to 12 ounces of white chocolate. White chips bake well and are about 1/3 the price of white chocolate.
NOTE: Go wild and use the red or green pistachios. You can also add 1/2 cup of candied cherries to add color and flavor.
Your so welcome. Report It
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