Sugar-Free Chocolate Fudge

16 ounces cream cheese softened
2 ounces unsweetened chocolate square (melted and cooled)
24 packets aspartame sweetener (equivalent to 1/2 cup sugar)
1 teaspoon vanilla extract
1/2 cup pecans chopped

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares.

Diabetic exchanges: one square equals one serving of 3 fats. 147 calories, 84 mg of sodium, 31 mg cholesterol, 5 gm carbohydrates, 3 gm protein, 14 gm fat.

Superior Mint Fudge

2 packages chocolate chips
1/2 cup walnuts chopped
1/4 cup butter cut into pieces
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon peppermint extract
2 cups sugar
1 cup evaporated milk
12 large marshmallows cut into halves

Combine the chocolate chips, walnuts, butter, salt and flavorings into a bowl. Combine the sugar, marshmallows, and evaporated milk into a saucepan. Bring to a rolling boil; reduce heat. Cook for 5 minutes, stirring constantly with a wooden spoon. Pour over the chocolate chip mixture and mix well. Spread in a buttered 8x8 inch dish. Let stand until set.

Yield 1 1/2 pounds.

Sweet Potato Fudge

2 C. sugar
1/2 C. whole milk
1/3 tsp. pumpkin pie spice
1/4 C. mashed cold sweet potato or canned pumpkin
1/2 cup butter cut up (no substitutions)
1 C. Marshmallow Creme
8 oz. white chocolate chips
1/2 tsp. pure vanilla extract

Mix sugar, milk, pumpkin pie spice, sweet potato and butter in large saucepan. Cook to firm ball stage (236ºF). Do not overcook!

Remove from heat and stir in remaining ingredients. Stir until firm enough to pour into buttered 8-inch square pan.

Sets up very quickly, so have your pan ready. Store in a covered container.

Vanilla Bean Fudge

1 vanilla bean
3/4 cup whipping cream
2 cups sugar
1/2 cup butter
1/8 teaspoon salt
7 ounces marshmallow creme
6 ounces white chocolate, finely chopped

Grease an 8" square pan. Split vanilla bean lengthwise, and scrape seeds out with a spoon.

In a 4-qurt saucepan, cook whipping cream and vanilla seeds and bean, stirring gently. Add sugar, butter, and salt, stirring constantly for 10 minutes. Remove and discard vanilla bean. Add marshmallow cream.

Cook, stirring constantly, until mixture comes to a rolling boil. Cook 7-9 minutes, stirring constantly. Remove from heat and add white chocolate, beating with a wooden spoon until all chocolate melts. Pour into prepared pan. Let cool, then cut into 1" squares. Makes about 2 pounds of fudge.

Vanilla Coconut Fudge

2 C. sugar
3 TBS. butter
1/4 C. white corn syrup
1 tsp. vanilla
1/2 C. evaporated milk
1/2 C. coconut
1/8 tsp. salt

Mix the sugar, corn syrup, evaporated milk, salt and butter in a pan and heat it up slow-like until the sugar is melted.

Turn up the heat a bit and cook until it makes a soft ball in cold water.

Cool to lukewarm. Beat until it loses its shine. Beat in the vanilla and coconut and pour into lightly buttered 8"x8"x2" pan.

White Cherry Fudge

2 cups granulated sugar
1/2 cup dairy sour cream
1/3 cup white corn syrup
2 tablespoons butter
1 cup coarsely chopped walnuts
1/4 teaspoon salt
2 teaspoons vanilla, rum or brandy flavor
1/4 cup quartered candied cherries

Combine first five ingredients in saucepan; bring to a boil slowly, stirring until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Boil, without stirring, over medium heat, to 236 degrees F, or until a little mixture dropped in cold water forms a soft ball.

Remove from heat and let stand for 15 minutes; do not stir. Add flavoring; beat until mixture starts to lose its gloss (about 8 minutes). Stir in the cherries and walnuts, then quickly pour into a greased shallow pan. Cool completely and cut into squares.

White Chocolate Christmas Fudge

2 cups sugar
3/4 cup sour cream
1/2 cup margarine
12 ounces white chocolate coarsely chopped
1 jar KRAFT marshmallow cream (7 oz.)
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.

Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat; stir in chocolate until melted. Add remaining ingredients; beat until well blended.

Pour into greased 8 or 9 inch square baking pan. Cool at room temperature, cut into squares.

This makes about 2 1/2 pounds and takes about 20 minutes in all.

White Chocolate Cream Cheese Fudge

8 ounces cream cheese, softened
4 cups sifted powdered sugar
1 1/2 teaspoons vanilla
12 ounces white chocolate
3/4 cup pecans

Beat cream cheese at medium speed with an electric mixer until smooth; gradually add sugar and vanilla, beating well.

Stir in candy coating and pecans.

Spread into a buttered 8 inch square pan; refrigerate until firm. Cut into small squares.

Yields: 2 lbs.

White Chocolate Layered Fudge

16 ounces Baker's Semi- sweet chocolate
14 ounces sweetened condensed milk
2 ts Vanilla
1 1/2 c Walnuts -- chopped
6 Squares Baker's white chocolate
1/2 c Sweetened condensed milk

Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Before refrigerating fudge, melt 6 squares Baker's Premium White Chocolate as directed on package. Stir in 1/2 cup sweetened condensed milk. Spread in foil-lined 8-inch square pan. Refrigerate 2 hours or until firm. Cut into squares. Makes 4 dozen.

White Chocolate Macadamia Fudge

12 ounces white chocolate chips
3 1/4 ounces macadamia nuts, chopped, toasted
1 16 ounces can Pillsbury creamy vanilla frosting
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Line 8" square baking pan with foil, extending foil over edges.

Place chips in medium bowl. Microwave on high for 1-2 minutes or until melted, stirring every 15 seconds until smooth. Reserve 1/4 cup nuts for garnish.

Add remaining chopped nuts and rest of ingredients to melted chip mixture; mix well.

Spread in pan. Sprinkle with reserved nuts and then refrigerate for 1 hour until firm.

Remove fudge from pan by lifting foil. Remove foil and cut into squares.

To toast nuts and coconut, spread on separate small cookie sheets; bake at 350ºF for 5-8 minutes or until light golden brown, stirring occasionally.

White Chocolate Pecan Fudge

1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
12 ounces white chocolate, chopped
3/4 cup chopped pecans

Grease an 8x8 inch baking dish. Set aside.

In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.

In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.

Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

White Chocolate Pistachio Fudge

2 cups sugar
1/4 cup sweetened condensed milk
2 tablespoons fresh lemon juice
1/4 teaspoon salt
10 ounces white chocolate
1 teaspoon vanilla
1 cup shelled roasted pistachios

In 2-quart pot bring sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat. Cook on low for 20 to 30 minutes; until mixture reads (236*F.) Remove from heat.

Wipe crystals from sides with wooden spoon. Add chocolate; do not stir.

Cool to lukewarm (110*F) When thickened and smooth, add vanilla. Fold in Pistachios. Pour into an 8 x 8-in. buttered pan. Cool.

Cut into 36 (1-1/2") squares. Makes 3 dozen. NOTE: To roast pistachios, spread in 8 x 8" pan bake in low temperature oven (250*F.) for 1-1/2 hours. This fudge will keep in airtight container for some time.

White Diamond Rum Cherry Fudge

2 cups sugar
1/2 cup dairy sour cream
1/3 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons clear vanilla
1/4 teaspoon rum extract
1 cup quartered candied cherries divided
1 cup coarsely chopped walnuts or pecans divided

Combine sugar, sour cream, corn syrup, butter and salt in saucepan. Bring to a boil. Stir until sugar is dissolves. Boil without stirring to 236 degrees (soft ball stage) on candy thermometer. Remove from heat. Cool for 15 minutes. Do not stir. Add vanilla and rum extract. Beat until mixture looses its shine. Stir in 1/2 cup cherries and 1/2 cup walnuts. Pour into a buttered shallow pan. Spread remaining 1/2 cup cherries and remaining 1/2 cup walnuts across the top. Cool. Cut into diamond shapes. Makes 1-1/2 pounds.

White Lime Fudge

2 tb Butter -- or margarine
2 c Sugar
3/4 c Milk
Lime peel -- grated (1 lime)
3/4 c Pecans -- chopped

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236ºF (soft-ball stage). Cool to 110ºF to 120ºF (warm) about 45 minutes. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3 weeks. Makes about 1 pound.

Whoppers Fudge

1/2 c. butter
2 1/2 c. sugar
5 oz. evaporated milk
12 oz. White Chips
2 C. mini-marshmallows
2 1/2 C. Whoppers cut into halves (reserve 36 halves)
1 tsp. vanilla extract

Line a 9-inch square pan with aluminum foil and set aside. Place chocolate chips, vanilla extract and marshmallows into a 3-quart saucepan (or Pyrex bowl) and set aside.

Heat milk at medium heat until warm then add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes or, if using a candy thermometer, continue boiling until the boiling temperature reaches 235ºF but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over chocolates, vanilla extract and marshmallow cream without scraping the sides of the hot saucepan. Stir until the chocolates are melted and mix thoroughly. Mix in Whoppers immediately before pouring into pan and fold over only 3 times. Pour into prepared pan. Cool at room temperature.

As fudge cools in pan, place Whopper halves on surface spread evenly. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.