1/2 cup granulated sugar
1/2 cup brown sugar, light or dark, (I use light)
1 stick real butter
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups powdered sugar
1 cup coarsely chopped toasted pecans
Line a 8 x 8 or 9 x 9 dish with aluminum foil and lightly butter the bottom of the foil.
Mix together the sugars, butter, whipping cream and salt in a heavy pan. Bring to a boil over medium heat, stirring slowly but constantly.
Once mixture boils, cook for exactly 5 minutes, while stirring constantly. Remove from heat.
Add the vanilla and blend in. Add the powdered sugar and beat with a spoon until the fudge is creamy and there are no sugar lumps remaining.
Fold in the pecans. Spread the candy in the prepared dish and let cool completely.
Cut into small squares and store in an airtight container.
1 1/2 cups sugar
2/3 cups whole milk or cream
1/2 stick of butter
2-3 drops yellow food coloring (if desired)
10 oz. white chocolate chips
1 tbsp. lemon extract
1 tsp. lemon zest (optional)
Grease a small plate or pan with butter or cooking spray, and set aside.
Mix together sugar, milk, butter, and food coloring in medium-sized pan. Bring mixture to a boil over medium-high heat.
Boil for 5 minutes without stirring. Actually I boiled it for 6 minutes the first time and it set up right away but it was a little riskier. If you want to be safe just do 5 minutes and then expect it to take longer to completely set.
Remove from heat and stir until smooth. Stir in white chocolate chips until melted. Stir in lemon flavoring (you might have to do this to taste, because if your fudge is still hot some of the flavoring will burn off). Stir in lemon zest if desired.
Spread in prepared dish.
Let cool, then cut into pieces.
3 cups white sugar
2/3 cup heavy cream 3/4 cup butter
1 (7 ounce) jar marshmallow creme
1 (11 ounce) package white chocolate chips
3 teaspoons orange extract
12 drops yellow food coloring
9 drops red food coloring
Grease a 9 x 13 inch pan.
In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
Chill for 2 hours, or until firm, and cut into squares.
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth.
Remove from heat and stir in butter and rum flavorings. Pour into a 9×13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.