White Fudge
Yield
16 servingsPrep
10 minCook
10 minReady
50 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
sugar
|
|
| ½ | cup |
butter
or margarine |
|
| ⅔ | cup |
non-dairy liquid coffee
cream |
* |
| ⅛ | teaspoon |
salt
|
|
| ½ | pound |
white chocolate
coating, wafers or block chocolate finely chopped |
|
| 2 | cups |
miniature marshmallows
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
chocolate
for dipping , optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine |
|
| 158 | ml |
non-dairy liquid coffee
cream |
* |
| 0.6 | ml |
salt
|
|
| 226.8 | g |
white chocolate
coating, wafers or block chocolate finely chopped |
|
| 473 | ml |
miniature marshmallows
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
chocolate
for dipping , optional |
*
|
Directions
Cook first 4 ingredients without stirring to 238 degrees F.
Remove from heat and add the next 3 ingredients.
Blend well.
Pack into a 9-inch square pan.
When partially cool, cut into squares.
Other colors of chocolate (pink, green, yellow, butterscotch) can be added instead of white by adding appropriate flavoring, fruits or nuts.
The fudge can be packed in pans and cut in squares or bars, or rolled in a log and sliced, then dipped in chocolate.
Makes about 64 pieces.
