WHITE CHOCOLATE FUDGE-could modify for allergies issues
Themestream Contributor White Chocolate Fudge by Corinne Britt December 19, 2000 This recipe is an excellent example of one that has been tested by the hands of time. However it has been converted from making your own marshmallow filling, to the use of marshmallow crème you can get in a jar today. And you won't have to candy your own fruit to make it. It is a grand and different form of fudge that is great especially for the Christmas holidays because of the red and green cherries. WHITE CHOCOLATE FUDGE First butter a 13 x 9 x 2 pan and set aside. Mix together in a saucepan: 3 cups sugar 1 1/2 sticks of butter or margarine 5 1/3 oz. can of evaporated milk Cook over medium heat, stirring until smooth and melted. Then bring to a boil and cook for five minutes stirring constantly. When the syrup gets to 238 degrees (soft ball stage) on a candy thermometer, remove from the heat . Quickly stir in: 7 oz. jar marshmallow creme. Now add in the following: 1 1/2 tsp vanilla 1/2 Lb. coarsely chopped Brazil Nuts 1/2 Lb. coarsely chopped pecans 1/2 Lb. coarsely chopped walnuts 1/4 Lb. candied red cherry halves 1/4 Lb. candied green cherry halves. Mix well. Mixture will be very stiff. Now press this into the prepared pan and cool. When cool, cut into small squares.