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White Chocolate Fudge

White Chocolate Fudge recipe
photo by:kraft
Cranberries and orange zest add unexpected flavor to this tasty white chocolate fudge.
20 min
2 hr 20 min
24 servings
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yummy and soooooo good!
I have just one question: How do you cut candy made in an 8" X 8" square pan into 48 pieces? I have made fudge for years as gifts and treats at home. The candy is rich, but I still only cut it in 25 pieces (5 cuts X 5 cuts). I also still like using the your Fantasy Fudge recipe using marshmallow fluff. It requires a bit more care in making it but it is much easier to change flavors, colors, chocolate varieties and add ins such as candied fruits and all types of nuts. Fantasy Fudge keeps well in a cool location while I feel that this recipe really needs to be refrigerated. It gets mushy when it comes up to room temperature. Fantasy Fudge also freezes well.
I made this recipe for Christmas cookie trays this year, and it was a great addition. Not only is it super-easy to make, but it keeps well and looks elegant (especially when cut into diamond shapes). In addition the almonds, I added hazelnuts, and instead of the cranberries I used a yummy dried fruit mix. The orange peel makes for a fine flavor. It would be fun trying other kinds of chocolate and mix-ins.
I made this several times around Christmas, everyone loved it. Many people asked for the recipe. and it was sooooo easy
I have made this recipe 6 times- everyone loved it-the candy disappeared almost immediately.
All I have to say is YUMMY!!!!
Super easy, excellent fudge!! It's my new staple for Christmas candies- everyone loves it!!
I made 2 batches of this fudge and it was the hit of the holiday. It only takes about 5 minutes to prepare and then you refrigerate. Big time saver! Loved by all!
Very easy, and very yummy. I'm considering an attempt at making a peppermint variation for the holidays...
Very tasty. It was very creamy and sweet. I substituted 12 ounces of white choc chips because I could not find Takers white choc. I also made individual servings by spooning the mixture into the very small paper baking cups.
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