Apricot-Nut White Fudge Recipe

Apricot-Nut White Fudge Recipe
Apricot-Nut White Fudge Recipe photo by Taste of Home
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Apricot-Nut White Fudge Recipe

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My family looks forward to this luscious apricot-studded fudge every year. It's easy to make a really does melt in your mouth. I like to wrap up small squares of the candy with ribbon and silk holly.
Recommended: Homemade Easter Candy
MAKES:
81 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 4 cups confectioners' sugar
  • 12 ounces white baking chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup chopped walnuts or pecans
  • 3/4 cup chopped dried apricots

Directions

Line a 9-in. square pan with aluminum foil. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots.
Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into squares. Yield: about 2-1/2 pounds.
Originally published as Apricot-Nut White Fudge in Country Woman Christmas Annual 2003, p24

  • 1 package (8 ounces) cream cheese, softened
  • 4 cups confectioners' sugar
  • 12 ounces white baking chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup chopped walnuts or pecans
  • 3/4 cup chopped dried apricots
  1. Line a 9-in. square pan with aluminum foil. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots.
  2. Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into squares. Yield: about 2-1/2 pounds.
Originally published as Apricot-Nut White Fudge in Country Woman Christmas Annual 2003, p24

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