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Beat cream cheese till smooth. Gradually add sugar and vanilla and beat well. Stir in melted Almond Bark and spread into butted 8 inch pan. Refrigerate until firm and cut into small squares.
Fudge can be stored in fridge for several weeks in an airtight container. Wrapped well it can be frozen for months.
Source: my mother
By Sherry H. from Valdosta, GA
By Robin from Washington, IA
Butter a 9 inch pie pan. Coarsely chop the almonds and put in bowl. Stir in melted butter and corn syrup; press into bottom and up sides of pan. Freeze.
Melt white chocolate with butter and milk in top of double boiler. Stir smooth. Remove from water and set pan in bowl filled with ice and water. Let cool until thick, stirring occasionally.
Meanwhile, beat cream until stiff. When white chocolate mixture is cool and thick, remove the pan from ice water bowl and stir in creme-de-cocoa, vanilla and almond extract. Gently fold white chocolate mixture into whipped cream.
Beat egg whites with clean beaters until soft peaks form. Add sugar, 1 Tbsp. at a time; beat until stiff. Fold egg whites gently into white chocolate mixture. Pour into crust and smooth the top. Freeze. After pie is frozen solid, wrap in plastic wrap. Remove pie from freezer about 15 minutes before serving. Serve with raspberries. Makes 8-10 servings.
By Robin from Washington, IA
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I had a recipe from the 1970s. I got it out of the TV Guide, it was for a white fudge, made with Eagle Brand milk, sugar, and Karo syrup. There was "no" chocolate or marshmallow in it. It did have maraschino cherries in it. Does anyone out there have this recipe? I have searched for it and cannot find it, please help.
By Wanda from Clio, MI
If this isn't the recipe you are looking for, the link will take you to the Eagle Brand website where you can do a search for the correct recipe.
White Christmas Jewel Fudge
Maybe something like this, with added maraschino cherries? It's dated 1971.
1 can sweetened condensed milk
2 pounds sugar
1 tablespoon light corn syrup
3 tablespoons butter
½ pint milk
Put all ingredients in a big pot (larger than 3 quarts) and bring to boil. Boil to soft-ball stage, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Beat until creamy. Pour into greased pan to set.
Cherry Vanilla Fudge
* 3 cups sugar
* 1/2 teaspoons salt
* 1 cup light cream
* 1/2 cup milk
* 1/4 cup light corn syrup
* 2 tablespoons butter
* 2 tablespoons vanilla
* 1 cup candied cherries - chopped
* Candy thermometer
1. Butter an 8 inch square pan. Combine the sugar, salt, light cream, milk, corn syrup and butter in a large pot with a heavy bottom. Cook fudge mixture over medium heat, stirring constantly, until everything comes to a rolling boiling
2. Continue to the cook fudge over medium heat, stirring regularly, until the candy thermometer reaches 238º F. This will be the soft-ball stage. Remove the pan from the heat but leave the thermometer in the pan.
3. Allow the cherry vanilla fudge to cool to 100º F. Then add the vanilla. Beat briskly with a wire whisk or hand beater until fudge thickens and begins to lose its glossiness. Stir in the candied cherries.
4. Pour into your buttered square pan. Allow to cool thoroughly. Cut into squares when firm.
Makes approximately 1 3/4 pounds.