How To make White Holiday Fudge
1 1/2 c WHIPPING CREAM
1 c LIGHT CORN SYRUP
1/4 c BUTTER
3 c SUGAR
1 t VANILLA
1 c brAZIL NUTS
1 c PECANS
1 c WALNUTS
1 c CANDIED CHERRIES
1 c CANDIED PINEAPPLE
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 F (115 C) or soft- ball stage. Remove from heat and let stand undisturbed until the thermometer reads 200 F (95 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. Shared by ELLIE COLLIN (CMKD93F).
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All Clad Saucepan 3 qt:
Rubber Spatula:
Coconut Oil Cooking Spray:
SUGAR COOKIE CHRISTMAS FUDGE
24 oz bags white chocolate chips
1 1/4 cup sugar cookie mix
(1) 14 oz can of sweetened condensed milk
Christmas sprinkles (optional)
Prepare a 9×9 baking dish (I used a 8x8 for thicker fudge) with parchment paper and a thin layer of non-stick cooking spray. Set aside.
Add white chocolate chips, sugar cookie mix, and sweetened condensed milk to a saucepan. Melt over medium heat, stirring frequently until smooth.
Once mixture has melted, add about 1/2 a cup of Christmas sprinkles.
Pour fudge mixture into the prepared dish and top with more sprinkles.
Place in refrigerator and allow to set overnight, or until firm. Slice into bite size pieces. Enjoy!
Isaiah 7:14
Therefore the Lord himself will give you a sign. Behold, the virgin shall conceive and bear a son, and shall call his name Immanuel.
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