Sunday, October 23, 2011

White Chocolate Fudge

This recipe has been adapted from one originally found on blended with one in an old Carnation cookbook, to create a fudge that we prefer. Once again it's a case of experimenting with a variety of recipe ideas and just plain good luck. Baking is part science, part magic and part taking chances. When making any candy, use the best possible chocolate you can afford - a quality chocolate bar, pure chocolate wafers from a baking supply store or the chocolate coins we sell at our store - as a base. 

White Chocolate Fudge
                                                                   Adapted from an old Carnation Cookbook                                       
  • 2 pkg (6 squares each) of BAKER's White Chocolate or an equivalent amount of quality white chocolate
  • 3/4 cup canned sweetened condensed milk*
  • 1 c coarsely chopped almonds OR walnuts OR hazelnuts OR pecans OR pistachios - toasted {spread nuts flat on a cookie sheet and lightly browned in 350 degree oven for 10 to 15 minutes; chop after heating}
  • 1/2 c dried cranberries OR finely chopped red and green maraschino cherries OR crushed candy canes
  • 1 Tbsp orange zest {the finely grated outer peel of a washed and dried orange}

  1. Line an 8 inch square pan with foil, extending the ends over the sides. 
  2. Microwave chocolate and milk in a microwave safe bowl on HIGH for 2 to 3 minutes, until chocolate is almost melted. Then stir until completely melted.
  3. Add remaining ingredients, mix well. Spread over pan and refrigerate 2 hours or until firm.
  4. Use excess foil overlapping the ends as "handles" to lift the fudge from the pan before cutting it to serve.
*Reserve remaining milk in a covered container and use in tea, coffee or for another baking  recipe.

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