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Decadent Homemade White Chocolate Fudge Recipe

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Ingredients

Adjust Servings:
2 (3 ounce) packages cream cheese, softened
1 (16 ounce) package powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted

Nutritional information

2476.2
Calories
1106 g
Calories From Fat
123 g
Total Fat
52.8 g
Saturated Fat
129.4 mg
Cholesterol
431.4 mg
Sodium
338.5 g
Carbs
5.6 g
Dietary Fiber
327.5 g
Sugars
20 g
Protein
1079g
Serving Size

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Decadent Homemade White Chocolate Fudge Recipe

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    Cuisine:

    I love this recipe. I have made it for almost 50 years. I've never added the white chocolate bar. It turns out perfect every time. I melt the cream cheese in top of double boiler then add the box of powdered sugar Stir it turns out smooth as glass. Add vanilla and nuts. Pour in buttered 8x8 Pan.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    White Chocolate Fudge, This is easy and soooooooo yummy A must for the holidays Southern Living, I love this recipe I have made it for almost 50 years I’ve never added the white chocolate bar It turns out perfect every time I melt the cream cheese in top of double boiler then add the box of powdered sugar Stir it turns out smooth as glass Add vanilla and nuts Pour in buttered 8×8 Pan , Didn’t work out so well The cream cheese mixture was very creamy, as was the melted chocolate, but when I put the two together, it became very lumpy bumpy 🙁


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    Steps

    1
    Done

    Beat Cream Cheese at Medium Speed With an Electric Mixer Until Fluffy; Gradually Add Sugar, Beating Well.

    2
    Done

    Add Vanilla and Melted White Chocolate to Cream Cheese Mixture, Stirring Until Blended.

    3
    Done

    Stir in Chopped Pecans.

    4
    Done

    Spread Into a Buttered 8-Inch Square Baking Pan or Dish.

    5
    Done

    Cover and Store in Refrigerator.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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