You can add it back to the heat if they do not melt fully. Remove from heat and stir in white chocolate chips until they melt. Spray with cooking spray.Īdd everything except the white chocolate chips to a large saucepan. Place 2 sheets of parchment paper in a criss cross pattern in a 9×13 pan. It reminded me of winter, so I have named this Snowflake Fudge.Ĥ 1/2 cups white chocolate chips (I use Ghiradelli.) I wanted to keep it the natural color and dress it up with some sparkling sugar and pretty baby blue sugar pearls. You could color this fudge if you wanted to also. You can wrap it up in a pretty box with some ribbon and a label and have a beautiful gift from your kitchen. The texture is perfect, I love the flavors, and it makes a lot. Before I knew it, the 9×13 pan of fudge was history.Īfter I made it for my client, I kept thinking about it and knew that it needed to be included this year on the holiday treat list. The kids loved it, Wes loved it (and that is saying something, he does not have a sweet tooth), and I loved it. This white chocolate orange fudge was so good, it never made it out the door. Sugar, Cream, Butter, Palm Oil With Soy Lecithin, Corn Syrup Solids, Brown Sugar, Potassium Sorbate (Prevents Mold), Salt, Yellow 6, Natural Flavors. I give away what is left and my husband’s office is usually eager to eat the remnants. By the time I have made it, shot it, and then cleaned it up, I am usually over it. Cut into squares and store in an airtight container in the refrigerator. Pour into the prepared pan refrigerate until fudge has set, about 2 hours. When I am doing photography work for clients, a lot of time, I don’t want to eat what I am shooting. Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy. Week 7! I was working on a photography project for a client and made a version of this fudge for them. Pour the vanilla flavored fudge over the top evenly and swirl the vanilla into the root beer.Snowflake Fudge – white chocolate and orange fudge that doesn’t need a therometer and gets some help from marshmallows. Pour the root beer flavored fudge into a greased 9x13 pan. Add 3 Tablespoons root beer concentrate to the pan and mix well. Add 1 tablespoon Vanilla extract to the bowl and mix well. Root beer: After mixing marshmallow cream and chips, place half the fudge in a separate bowl. NOTESģ drops red food coloring and 2 drops yellow Pour the vanilla flavored fudge over the top evenly and swirl the vanilla into the root beer. Mint Fudge: use mint chocolate chips and mint extract. Lemon Fudge: use white chocolate chips and lemon extract. Key Lime Fudge: use white chocolate chips and reduced key lime juice from 1 cup to 1/4 cup. Raspberrry Creame use white chocolate chips and raspberry extract. Substitute dark chocolate chips and mint flavoring. Drop the white fudge by spoonfuls, then drage a butter knife through it making swirls throughout the fudge.Īllow the fudge to set at room temperature for 2 hours or 1 hour in the fridge. Pour the orange fudge into 9 x 13 and smooth out evenly. It is important to perform these steps quickly because the fudge will start to set. To the remaining fudge, add the orange extract and food coloring, stirring until it is smooth in color. Working quickly, pour about a third into a seperate bowl and set aside. Stir until chips are melted and the fudge is completly smooth. Cook until it reaches 237 degrees, which should take about 4 - 5 minutes.Īfter the candy reaches 237 degrees, remove the pan from the heat and immediatly stir in marshmellow creame and white chocolate chips. Once it starts boiling insert a candy thermomitor. Brush down the sides of the pan with a wet pastry brush.īring the mixture to a boil. Continually stirthe mixture until the butter melts and the sugar dissolves. In a large heavy sauce pan, combine the sugar, cream and butter over medium heat.

Recipe for orange vanilla fudge