Best Silky White Fudge Recipes

FRENCH SILK FUDGE

Steps:

• Butter an 8-by-11-inch baking pan and set aside.
• In a 2-quart glass bowl, mix the sugar and the evaporated milk.
• Microwave on high, uncovered, for 3 minutes.
• Remove from the microwave oven and stir.
• Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
• Meanwhile, cut the butter into four pieces and set aside.
• Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
• Add the chocolate chips, vanilla and nuts, and mix well.
• Spread into the buttered pan and chill for at least an hour, or until firm.
• Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.

SMOOTH & SILKY FUDGE

Steps:

• Line an 8x8-inch baking pan with parchment paper.
• Melt chips with sweetened condensed milk in a medium saucepan over low heat stirring constantly. Remove from heat; stir in remaining ingredients.
• Spread evenly in prepared pan. Chill 2-3 hours or until firm. Cut into 1-inch squares. Refrigerate or freeze in airtight container.

HOLIDAY WHITE CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

WHITE FUDGE (OPERA FUDGE)

Steps:

• Oil a jelly roll pan OR an 8 x 8 pan.
• Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
• Place over medium heat and, stirring constantly, bring to a boil.
• Cover and let boil for 2 or 3 minutes.
• Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
• Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
• Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
• Add the vanilla, whip until creamy, then spread in the oiled pan.
• To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
• Uncover, let set until firm and cut into squares.
• Store in airtight container.