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.
¾ cup sweetened condensed milk
12oz white chocolate, chopped (or chips)
2-3 tsp ginger, sifted
½-1 tsp cinnamon, sifted
½-1 tsp nutmeg, sifted
Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted.
DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
Immediately add the spices and combine thoroughly.
(Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.
3 ⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2 ⁄3 cup evaporated milk
1 ⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1 ⁄2 teaspoons vanilla extract
In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13×9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.
3 (6-ounce) packages premium white chocolate chips (18-ounces)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries
Over low heat, melt chocolate with EAGLE BRAND®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8 or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.