I am looking for a recipe to make White Fudge, can you help?

Question

10 points for the first one that turns out good.

Answer 1

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.

Answer 2

Try this...it's a recipe for the white fudge. 2 1/4 c. sugar 1/2 c. dairy sour cream 1/4 c. milk 1 tbsp. light corn syrup 2 tbsp. butter 1/4 tsp. salt 2 tsp. vanilla Combine sugar, sour cream and milk, corn syrup, butter, and salt. Cook, stirring constantly, 9 to 10 minutes to a soft ball stage. Remove from heat; add vanilla. Cool to lukewarm. Beat until it loses gloss. Cut while warm. Variations: Peanut Butter Fudge: Add 2 tablespoons peanut butter. Chocolate Fudge: Add 1 1/2 tablespoons cocoa to white fudge.

Answer 3

This fudge can be made with any flavour you like:white,dark choc,peanut butter,milk choc:

NEVER FAIL FUDGE:

2 cups granulated sugar
1/4 cup butter
16 lg. marshmallows
3/4 cup evaporated milk
1/4 tsp salt
1 cup chipits
1 tsp vanilla

Nuts,cherries etc can be added

Mix first five ingredients in a 2 quart pan, cooking and stirring constantly over medium heat till mixture comes to a boil.
Boil and stir exactly 5 minutes more.
Take off heat and stir in chipits till melted.
Add vanilla and nuts,cherries etc.
Spread in a buttered 8x8 pan.
Place in frig to cool.
Cut into squares.

The type of chipits you will use,determines the type of fudge you make.
I have never found white chipits so I use the white choc wafers.
This fudge is very creamy and smooth.Delicious.

Answer 4

White Chocolate Fudge

INGREDIENTS:
1 (8 ounce) package cream
cheese
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

12 ounces white chocolate,
chopped
3/4 cup chopped pecans
DIRECTIONS:
1. Grease an 8x8 inch baking dish. Set aside.
2. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
3. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
4. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

BUT I PREFER-

Tiger Butter

INGREDIENTS:
1 pound white chocolate,
chopped
1/4 cup semisweet chocolate chips
1/3 cup crunchy peanut butter
1/2 cup crispy rice cereal
DIRECTIONS:
1. Line a 9x9 inch dish with waxed paper.
2. Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute. Stir until smooth. Stir in the rice cereal and spread into prepared pan. Let cool completely before cutting into squares.

Answer 5

INGREDIENTS:
2 1/4 cup granulated sugar
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
1 cup coarsely chopped pecans or walnuts
1/3 cup quartered candied cherries
PREPARATION:
Grease and set aside an 8-inch square baking pan. Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2 quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil.
Boil over moderate heat to 238° on a candy thermometer, soft ball stage*. Remove from heat and let it cool to 110°, about 1 hour. Add flavorings and beat until mixture just begins to lose its gloss and holds its shape (should require very little beating). Quickly stir in pecans or walnuts and cherries; spread in prepared pan. Let stand until firm before cutting.

Enjoy your food!
Note: This recipe is from http://southernfood.about.com/od/fudgerecipes/r/blbb3.htm

Answer 6

Just follow the link!