White Chocolate Cherry Fudge!

     

As I have mentioned before, my husband loves anything cherry, so I figured this "White Chocolate Cherry Fudge" would be something he would like!!!   Boy or boy, was I right!  He loves this...allmost too much!!!   He can't stop eating it, but it is Christmas so I guess he can indulge for the next week or so!  

This is so easy and even I thought it was really good.  I am not a cherry lover like he is, but I do like maraschino cherries, because they are so sweet!   I also love anything white chocolate!!!  This is a quick and easy candy to make also!  It's just about fail proof if you follow the steps.

Here is what you will need:

2  (11 oz.) bags white chocolate chips or an equivalent of good white chocolate

1  (14 oz.) can sweetened condensed milk

1 tsp. vanilla

1 Tbs. butter

1 cup maraschino cherries, well drained and chopped

1 or 2 drops of red or pink food coloring

Place the white chocolate chips and the sweetened condensed milk in a heavy saucepan on the stove over medium heat.  Stir continuously until melted and smooth.    Use a good white chocolate chip for this and the results will be better.  I used Ghirardelli.  They just melt so smooth.

You can also do this in the microwave at 1 minute intervals, stirring after each minute.

Stir in 1 Tbs. butter until melted.  Add 1 tsp. vanilla. 

Stir in the drained, chopped cherries!   It's very important that the cherries be drained thoroughly.  Before chopping place them on about three layers of paper toweling to draw the moisture out.  If you don't do this, your fudge will be runny.  I do like to use the maraschino cherries though because they give the fudge a juicier bite.  You could use candied cherries if you prefer.

Line an 8"x 8" dish with parchment paper or nonstick foil.   Spray it with nonstick spray.  Pour the fudge in and smooth the top with a spatula.  Allow to sit at room temperature for 3-4 hours then cut into 1 inch pieces.

Place on a serving dish if serving immediately or in a tin or something with a tight lid for storing.  Store this in the fridge overnight when not serving!

It's really yummy!!! 

Candy Corn Fudge...only 2 Ingredients!

This "Candy Corn Fudge" is a fun little project to make with the children or for the children or for those that still act like children...lol.  I am thinking of myself when I say this.  This is so easy, because I used the old "2 - Ingredient Fudge" recipe and just added food coloring to make the candy corn effect.  I did have to double the usual recipe to get the layers thick enough, but if you have a really small  square dish, I guess you could make less.

Now, before someone asks... this does not have actual candy corn in it.  It is called 'candy corn fudge' only because it looks like candy corn and I guess it tastes a bit like it too.  The great thing about this is that it tastes better than candy corn to me!   Here is what you will need for this:

2  (12 oz.) bags of white chocolate chips

2 (16 oz,)  cans of vanilla frosting (or any white frosting, I used 1 cream cheese and 1 vanilla)

red and yellow food coloring

Melt the chocolate chips in the microwave.  Microwave them on high for about 2-3 minutes stirring after each minute.  Add the frosting and stir.  Microwave that for another minute or two.   Stir until it is all well blended and smooth.  You can also do this in top of a double boiler.

Line an 8"x 8" baking dish with wax paper or foil.  The Reynolds Wrap nonstick works great for this.

Pour 1/3 of the mixture in the dish for the first, white layer.  Place it in the fridge while you color the rest of the mixture.

Divide the rest of the mixture in half and tint one orange and one yellow.  

Remove the white layer from the fridge and pour the orange next over the white layer.  Pour it in rows, so you don't have to do much spreading it around.  Pour the yellow layer over the orange, last.  If the mixture starts to get too thick to pour, just stick it back in the microwave for a few seconds and stir.  Cover and refrigerate for at least 3-4 hours.

Turn it out on a cutting board and peel the foil off.  With a sharp knife cut it in rows. 

Gently lift the piece and turn it on it's side.  Cut in triangle shaped "candy corn' pieces.  You will have to trim up edges of the rows that were on the outside of the baking dish.  Use a dish with the straightest sides if you have one.  Kids and husbands will be more than happy to eat the trimmings!

You will notice that every other piece is not in the right color order of white, orange, yellow, but only the pickiest of people will notice that. 

The rows are also not real uniform either, but I looked at some pretty upscale candy corn (can candy corn be upscale...lol) and their rows were not so uniform either, so I was ok with it!

If you don't want to worry over cutting these candy corn shapes, cut it in squares and slap a piece of candy corn on top and it's still cute!

Apricot White Chocolate Fudge!

This is a really easy fudge to make and the addition of the apricots makes it something just a bit different.  This one turns out great every time!  Here is what you will need:

1/2 cup butter, plus 2 tsp., divided

2 cups sugar

3/4 cups sour cream

12 squares of baking chocolate (1 ounce each), chopped

1 (7 oz.) jar of marshmallow cream

1 (6 oz.) pkg. of dried apricots, chopped

1 cup walnuts or pecans, chopped



Line a 9" square pan with foil and butter it with 2 tsp. butter.   Place the sugar, sour cream and remaining butter in a heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Cook and stir until a candy thermometer reads 234 degrees or soft-ball stage.  If you drop a little of it in cold water it will form a ball.  This takes about 5 1/2 minutes of cooking time.  Be sure to stir it the whole time.

Remove from the heat.  Stir in the chocolate until it's melted.   Stir in the marshmallow cream until blended.   Fold in the apricots and nuts.   Pour into a prepared pan. 

Cover and refrigerate overnight.   Using the foil, lift the fudge out. 

Discard the foil and cut in 1 inch squares.

Place the leftovers in an airtight container and refrigerate to maintain freshness!





Ten Easy Candy Recipes...Perfect for Gift Giving!





This is a collection of ten of our easiest candies that are great for candy trays or for gift giving!  Sometimes a homemade gift of candy or other homemade treats means so much more than something you buy, because not everyone makes their own treats at Christmas or maybe they are not able to bake or cook anymore and homemade candies or cakes bring wonderful memories back for them! 

To view each recipe, click on the title below each picture and it will take you to that post! 





Buckeyes!

 

 

Oreo Truffles

 

Martha Washington Candy!

 

Potato Candy!

 

Slow Cooker Chocolate Pecan Clusters!

 

Peanut Butter Fudge!

 

White Chocolate Fudge!

 

Best Dang Fudge You Ever Ate!

 

Mama's Old Fashioned Divinity!

 

Old Fashioned Black Walnut Fudge!

 

 

 

 

 

 



Old Fashioned Black Walnut Fudge!

There are so many various fudge recipes now it seems.  I have several different ones on my site, some so easy a child could make them and then some of the ones that are little more involved.   This is the old fashioned fudge that is the type my mother says they made back in the day.  Actually, it's the kind I remember Mama making when I was a little girl. 

This uses black walnuts, which is what folks used back then, because they grew abundantly on their farms or in their neighborhoods.   If you can't find black walnuts or don't care for them, you can use English walnuts or even pecans.   Here is what you will need for this:

3 cups white sugar

3 Tbs. cocoa powder

3  Tbs. butter

1 1/2 cups milk (whole milk, not 2%)

dash of salt

1 Tbs. vanilla

1 cup black walnuts

In a heavy saucepan combine the sugar, cocoa, butter, milk and salt and cook until it reaches soft ball stage.  That is 240 degrees Fahrenheit or 116 degrees Celsius.   You can also drop some in cold water and if it forms a ball, it's to that stage. 

Take my advice, if you are making candy much, invest in a candy thermometer, because guessing does not work when it has to reach a certain temperature to work.  

Remove from heat and add the vanilla.  Beat until creamy.  Stir in the nuts.  Pour into a buttered 8"x8" dish and allow to cool.  Cut into squares. 

Two Candy Making Tips

1. Use pure cane sugar when making candy.  It will take the high temperatures needed to make candy better and won't burn.  Some cheaper sugar is actually made from beets.  Pure cane sugar says it's pure cane on the bag.

 

2.  You need to stir this and most candy while it cooks and gets to the soft ball stage or whatever stage it calls for, but do not scrape the side of the pan when you stir.  It causes the fudge to crystallize and it won't be good. Stir carefully. When you pour it up into the pan, don't scrape down the sides of the pan either. That's where crystals form and you don't want them in your finished product. 





White Chocolate Fudge...It's Easy Peasy!

 

This delicious "White Chocolate Fudge" is one of my easy peasy recipes that anyone can make with success.  When it comes to homemade candy that's a good thing, because it's not all fool proof.  Here is what you will need for this fudge:

1  (12 oz.) bag of white chocolate chips

1 (8 oz.) block of cream cheese, softened to room temperature (do not use light or fat free)

3  1/2 cups powdered sugar

1 tsp. vanilla

1 cup chopped pecans or walnuts

Melt the white chips in the microwave or in a double boiler on the stove.   Mix with the room temperature cream cheese until smooth.  Gradually stir in the powdered sugar and vanilla until combined.  Fold in the nuts.  You can leave the nuts out for those who might have allergies or don't care for them.  The mixture will be thick.

Pour into an 8"x8" baking dish or pan that has been lined with buttered parchment paper, wax paper or nonstick foil.   Place in the refrigerator and chill for 2-3 hours.   Turn it out on a cutting board, remove paper or foil and cut in small squares. 

This is rich, so smaller pieces are good.

This white fudge is a really pretty contrast to the chocolate candies on a candy or dessert tray!





Key Lime Fudge...Only Two Ingredients!

 

This key lime fudge is perfect for St. Patrick's Day or the Easter holiday and it only has two ingredients and takes just minutes to make! 

 

 

They have Key Lime frosting out for the spring season and you need white baking chips. You only need a 12 oz. bag of chips and not this big huge bag.  I buy in bulk!  You will also need some Spring sprinkles.

 

 

1  16 oz. can of Key Lime frosting
1  12 oz. bag of white chocolate chips
Spring, St. Patrick's Day or Easter Sprinkles

Place the chips in a glass bowl and microwave on high for 1 minute and 30 seconds, stir.  Microwave for about 1 more minute and stir again.  Do this until the white chips are completely melted.  This depends on your microwave.  Mine took about 2 minutes.  

Remove the top and the aluminum from the top of the frosting.  Microwave it for about 20-30 seconds.  Be sure to remove all of that foil or you will have fireworks in the microwave.  There is a reason I know this!  Stir the frosting into the melted chips and blend really well. 

Pour this into a 8"x8" or a 9"x9" pan that you have lined with wax paper.  You can spray the dish with nonstick spray if you don't have wax paper, but I think the paper works better.

 

Sprinkle with whatever sprinkles you want to use as soon as you pour it in the pan and it has not set yet.  If you wait until it has set, they will not adhere and will all fall off.  

 

Refrigerate for at least 2 hours, overnight is best.   Turn it out and peel the paper off.  Cut in 1 inch squares.

 

This Key Lime flavor will be great for St. Patrick's Day or Easter, but you can make virtually any combination with this you like, just by changing the frosting and the chips.   I think lemon would great for Easter also!  Do this with the kids, they will love experimenting with the flavors and putting the sprinkles on.

 

                                                                     Key Lime Fudge!

 





Easy Peasy Peanut Butter Chocolate Fudge!

 

 

 

 

 

This fudge is the absolute easiest fudge I have ever made and I just don't think there is any way to mess it up.  There is no boiling, no candy thermometer, no soft ball stage...nothing.   The combination of peanut butter and chocolate reminds me of those "no bake" chocolate peanut butter oatmeal cookies we made about `100 years ago in Home Economics class or if you are younger than that, the ones your mother or grandmother made in Home Ec 100 years ago.  I love those cookies though and I still make them occasionally.  Here is all you will need and you won't believe it:

 

2 sticks butter

1  1/4 cups peanut butter (I used the chunky kind)

3 Tbs. powdered cocoa

dash of salt

1 tsp. vanilla

1 tsp. light corn syrup

3 cups powdered sugar, sifted

 

In a large saucepan, melt butter.  Add in peanut butter, cocoa, salt, vanilla and corn syrup and blend well.  Remove from heat and stir in the sifted powdered sugar.   Mix until it is all incorporated.

 

Butter an 8"x8" pan and spread the mixture and pat it down smooth.  Refrigerate for a couple of hours and then cut in 1 inch pieces with a sharp knife.  Store in an airtight container.  

 

Easy Peasy Peanut Butter Fudge!