|by M. Kim|
Written in a clear and friendly style, this comprehensive guide to Korean cooking opens the door for novice and expert alike to the vivid flavors ...
1 - 10 of 168 for white chocolate fudge
Beat cream cheese at medium speed with electric mixer until smooth. Gradually add sugar and vanilla, beating well. Stir in candy coating and pecans. ...
Combine sugar, sour ... heat; stir in white chocolate until melted. Add ... square baking pan. Cool at room temperature. Cut into squares. Makes 2 1/2 pounds.
Grease 8" square ... in marshmallows and white chocolate until melted and ... well. Immediately pour fudge into prepared pan. ... of fudge with slivers.
Mix milk, syrup, and butter and melt slightly. Remove from heat and add sugar until it's dissolved. Put back on stove and bring to rolling boil. Cook ...
1. Grease 8 ... in marshmallows and white chocolate until melted and ... 3. Immediately pour fudge into prepared pan; ... up to 2 weeks. Makes 25 pieces.
Microwave white coating 3 minutes. Stir in candy canes or mint (this will keep candy crunchy). Spread on a cookie sheet lined with wax paper and refrigerate.
Beat cream cheese, ... blended. Gradually add chocolate; mix well. ... inch square baking pan. Chill several hours. Cut into squares. Makes 2 1/2 pounds.
In a mixing ... double boiler, melt chocolate. Fold into ... greased 8-inch baking pan. Chill u ntil ready to serve. Cut into squares. Yield: about 48 pieces.
Boil sugar, butter ... If you want chocolate fudge just add 12 ... chips to above recipe. Cooks Note: A Candy Thermometer is recommended for best results.
Combine sugar, sour ... heat; stir in chocolate until melted. Add ... into squares. 2 1/2 pounds. Preparation time: 5 minutes. Cooking time: 15 minutes.
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