White Holiday Fudge
Submitted by davidpyles
Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.
YIELD
117 servingsPREP
45 minCOOK
20 minREADY
24 hrsThis is the kind of candy your grandmother made every December, the recipe written in her handwriting on an index card stained with butter.
A rich cream and sugar base gets cooked to soft ball stage, beaten until thick and pale, then folded with a triple-threat of nuts (brazil nuts, pecans, and walnuts) plus jewel-toned candied cherries and pineapple.
It chills overnight in the fridge and yields well over 100 pieces, making it the undisputed champion of holiday candy boxes and neighbor gifts.
You can even dip the squares in tempered chocolate for an extra-fancy finish.
Pro Tips
- Use a reliable candy thermometer. Hitting exactly 238 degrees is the difference between smooth fudge and a grainy mess.
- Do not stir the sugar mixture while it’s boiling. Stirring causes sugar crystals to form on the sides of the pan.
- Let the cooked mixture cool undisturbed to 200 degrees before beating. Patience here is everything.
- Beat with a wooden spoon until the fudge thickens and loses its gloss. This is your signal that it’s ready to pour into the pan.
Ingredients
Directions
Butter a 9 x 13-inch baking pan; set aside.
In a heavy 4-quart saucepan, combine cream, corn syrup, butter and sugar.
Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.
If sugar crystals are present, wash down sides of the pan with a wet pastry brush.
Clip on candy thermometer. Cook to 238 degrees F (115 C) or soft-ball stage.
Remove from heat and let stand undisturbed until the thermometer reads 200 degrees F (95 degrees C).
Remove thermometer.
With a wooden spoon, beat mixture until it thickens and lightens in color.
Stir in vanilla, nuts and fruits and mix well.
Turn into prepared pan, pressing mixture into corners.
Refrigerate 24 hours.
Cut into 1-inch squares and serve or dip into tempered chocolate if desired.
Comments
