CRYSTALLIZED FUDGE RECIPES

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WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRU…



White Chocolate Fudge with Cranberries and Candied Citru… image

Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield Makes 8 slices

Number Of Ingredients 7

Unsalted butter, room temperature, for brushing
3 cups chopped white chocolate (14 ounces)
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon kosher salt
3/4 cup dried cranberries
1/2 cup finely chopped candied citrus peel, such as orange or lemon
1/4 teaspoon ground cardamom

Steps:

  • Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
  • In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

CANDIED CHERRY OPERA FUDGE | BETTER HOMES & GARDENS



Candied Cherry Opera Fudge | Better Homes & Gardens image

Studded with candied cherries, this fudge recipe is a real showstopper. Make this fruity fudge for the holidays, or serve it as an extra special treat.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 9

2 cups sugar
½ cup milk
½ cup half-and-half or light cream
1 tablespoon light-colored corn syrup
½ teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
? cup coarsely chopped candied red cherries
Halved candied red cherries (optional)

Steps:

  • Line a 5-3/4x3x2-inch loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set aside.
  • Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan.
  • Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft ball stage, (about 20 minutes). Adjust heat as necessary to maintain a steady boil.
  • Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices. Makes 20 servings.

Nutrition Facts : Calories 108 calories, CarbohydrateContent 24 g, CholesterolContent 4 mg, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 71 mg, SugarContent 22 g

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