FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsCookies 'Cl' to 'M' >  Fudge, White Chocolate Fudge

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

WHITE FUDGE WITH CRYSTALLIZED GINGER & CRANBERRIES

white fudgeThe natural caramelized flavor in CARNATION® rounds out the delicate taste of this white fudge.
Makes 49 pieces

Directions
• 1 1/2 cups granulated sugar
• 1 teaspoon ground ginger
• 2/3 cup (5 fl.-oz. can) CARNATION® Evaporated Milk
• 2 tablespoons butter
• 2 cups miniature marshmallows
• 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Premier White Morsels
• 1 1/4 cups (6-oz, pkg.) sweetened dried cranberries, coarsely chopped
• 1 jar (2.5 oz.) or 1/2 cup crystallized ginger
 

Directions
Line 8- or 9-inch-square baking pan with foil.

Combine sugar and ground ginger in medium, heavy-duty saucepan. Add evaporated milk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes (to 234° F).
Remove from heat.

Stir in marshmallows, morsels, cranberries and crystallized ginger. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate until firm, about 1 1/2 hours. Lift from pan; remove foil. Cut into pieces.

Cooking Tip: Crystallized ginger can be found in the spice aisle of the grocery store.

"When lining the pan with foil, leave a couple extra inches on each side to be used as handles to pull the fudge from the pan."  —Pam

Nutrition Facts per Serving: 90 cal, 3 g total fat (2 g sat fat), 5 mg chol, 15 mg sodium, 17 g carbo, 0 g fiber, 1 g pro, 2% calcium

(Free Recipe Booklet from CARNATION® at www.thecookingmilk.com)

 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages