Time 2h20m Yield 24 servings Number Of Ingredients 5 Steps:
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting to serve.
Time 15m Yield 64 servings. Number Of Ingredients 5 Steps:
Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Time 4h10m Yield 64 Number Of Ingredients 5 Steps:
Butter bottom and sides of 9-inch square pan, or line with foil. In 2-quart saucepan, heat baking chips, marshmallows and milk over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth. Stir in vanilla and pecans. Immediately pour into pan. Cover; refrigerate until firm, about 4 hours. Cut candy into 1-inch squares.
Time 20m Yield about 3-1/2 pounds (about 6-1/2 dozen). Number Of Ingredients 7 Steps:
Line a 9-in. square pan with foil. Greased the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large heavy saucepan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside., In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1-in. squares. Store in an airtight container at room temperature.
Time 1h25m Yield 40 Number Of Ingredients 5 Steps:
Grease an 8x8 inch baking dish. Set aside. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.
Time 1h15m Yield 16 Number Of Ingredients 5 Steps:
Grease an 8x8-inch baking dish with butter. Beat cream cheese in a bowl with an electric mixer until light and fluffy. Gradually beat in confectioners’ sugar and vanilla extract until smooth. Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Beat chocolate into cream cheese mixture until smooth. Stir in pecans. Pour chocolate mixture into prepared baking dish. Chill until set.
More about “white chocolate fudge with pecans recipes”
Time 30m Yield 2 pounds Number Of Ingredients 5 Steps:
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. Stir in chopped pecans. Spread into a buttered 8-inch square baking pan or dish. Cover and store in refrigerator.
