There’s something so appealing about a box of white chocolate fudge to give as a homemade gift from the kitchen.
So I’m sharing not one, but two white chocolate fudge recipes. Both can be made ahead and stored in the refrigerator for a few weeks.
Have fun choosing.
Cranberry White Chocolate Double Almond Fudge and Peppermint Candy Cane Fudge are easy to make. No candy thermometer needed. Let the little ones help you.
Be careful when cooking white chocolate. It tends to burn more easily than darkness, so watch the heat.
Cranberry and white chocolate double almond fudge
Salted almonds add a nice contrast. If you are using 12 oz of chocolate, you may need a little more milk.
Ingredients
1 square pan, approximately 8″
11-12 oz white chocolate chips or bars, chopped (I use Ghiradelli)
2/3 to 3/4 cup sweetened condensed milk
3/4 teaspoon almond extract
Grated zest of an orange
1/2 cup or more dried cranberries, coarsely chopped
1/2 to 3/4 cup toasted salted almonds, coarsely chopped
Instructions
Prepare the mold: tear off a piece of aluminum foil larger than the mold. Shape it on the outside of the bottom. Lift the mold. Invert the pan and place foil in the shape, leaving an inch or 2 overhang to use as “handles” to lift the fudge out of the pan. Spray with cooking spray.
Place the chopped chocolate in the mold and pour the milk over it.
Cook over low heat, stirring constantly. When mixture is almost smooth but a few lumps remain, remove from heat.
Stir in extract and zest until smooth.
Add the almonds and mix.
Pour into prepared pan.
Refrigerate until firm and cut into pieces. Store, covered, in the refrigerator.
Exchange it
Use your favorite dried fruits and nuts
Peppermint Fudge
Make it pink by adding a drop of red food coloring when you add the extract. If you are using 12 oz of chocolate, you may need a little more milk.
Ingredients
1 square pan, about 8 inches, prepared as in the recipe above.
11-12 oz white chocolate chips or bars, chopped (I use Ghiradelli)
2/3 to 3/4 cup sweetened condensed milk
3/4 to 1 teaspoon peppermint extract
1-1/4 cup finely crushed peppermints, divided into 1-cup and 1/4-cup measures
Instructions
Place the chopped chocolate in the mold and pour the milk over it.
Cook over low heat, stirring constantly. When mixture is almost smooth but a few lumps remain, remove from heat.
Stir in 1 cup peppermint.
Pour into prepared pan. Smooth the top a little and sprinkle the remaining 1/4 cup peppermint on top.
Refrigerate until firm and cut into pieces. Store, covered, in the refrigerator.
Tips:
- Use good quality white chocolate. Do not use “chocolate flavored” bars or chips.
Cut the caramel
- Cut the fudge in half, then in quarters and so on. This makes uniform pieces.
Storage in containers
- Cut pieces of parchment, foil or waxed paper to fit the bottom and between the layers of fudge for your container. Place the fudge between the layers to prevent it from sticking.
- Note on your gift tag that the fudge should be stored in the refrigerator.
source : https://folobooks.com/
