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White chocolate fondant – Follow Us


So simple white chocolates It's sweet, salty, and delicious, and it melts in your mouth. With its smooth and silky texture combined with its powerful and wealthy flavor, a dessert has everything you want!

Fudge is a Christmas delicacy in our house. I usually only do it during the holidays, so my family extra I was excited when they knew I was preparing a party. One of our all time favorites Holiday sweets!

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Homemade confectionery is one of my favorite holiday traditions. Much easier than you think and taste in order to delicious. Store purchases are not compared when you try the Scratch version. It's the great Christmas present and a great addition Neighbor gift idea.

This white chocolate fondant is full of creamy, wealthy, and sweet white chocolate flavor. It is topped with crispy cashew for the great salt. The marshmallow cream added also makes it super soft and cute … it literally melts in your mouth!

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How to make white chocolates

  1. MIX. Mix together white chocolate chips, marshmallow cream, vanilla and 1 cube of butter. I got the top results with the Kitchen Aid mixer. Then set the mixture aside.
  2. BOIL. Mix the sugar, condensed milk and the remaining cube of butter in a large sauce pan. Cook over medium heat until mixture boils, then continue cooking for 10 minutes. Keep stirring the mixture so it doesn't burn.
  3. TOUCH. Pour the hot syrup with the chocolate chips over the bowl and whisk it with your mixer until the texture is smooth. Then pour the marshmallow into a 9 × 13 inch lined pan and sprinkle the cashew nuts on top.
  4. COLD. Put the pan in the refrigerator to cool for at least 2 hours.
  5. DISC. Take it out of the fridge and drop the marshmallow on a piece of parchment paper. Then divide it into 40 squares.

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Tips + variations

  • Align the ceiling. The last thing you want is the candy to stick to the pan! So make sure you line the pan with parchment paper. and Apply butter to the parchment. That way, it comes off very easily and basically doesn't require cleaning.
  • High quality white chocolate. Using good quality chocolate definitely makes a difference, especially with white chocolate. I like to use Ghirardelli, Bakers or Guittard white chocolate chips or melting waffles.
  • Decorations. Salted cashews are my favorite, but there are plenty of other sauces you can use instead. Sprinkle some mashed mint, walnuts, and dried blueberries on top and even add a drizzle. Caramel sauce. It also tastes simple and delicious!
  • I quit candy. I find it easiest to cut with a plastic knife. Don't forget to wipe the blade between cuts to obtain super clean edges!

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Storage and freezing

The great thing about fudge is that it has a longer shelf life. Since the holidays are very busy, you can easily prepare the recipe a few weeks in advance. When stored in an airtight container, it will stay fresh for around 2 to 3 weeks. You can also freeze the candy for up to 6 months.

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Other types of confectionery:

Course: dessert

Local cuisine: American

Keyword: White chocolate fondant

Preparation time: 15th minute

Cooking time: 10 minute

Come sit down: 2 .. Clocks

Total time: 2 .. Clocks 25th minute

Portion: 40

Calorie: 293

Sweet, salty, and delicious, this simple white chocolate toffee will melt in your mouth. Its smooth and silky texture paired with strong and wealthy taste is everything you could inquire for in a dessert!

  • 4 1/2 Glass Sweets
  • 12th ounce Condensed milk (1 life)
  • one Cup butter (2 dice)
  • 30th ounce white chocolate chips or melting waffles (2 1/2 bags)
  • 7th ounce Marshmallow cream
  • 2 .. teaspoon vanilla
  • 6-9 ounce Cashews (salty)
  • Prepare a 9 × 13 "pan with parchment paper. Grease the inside. Set aside.

  • In a mixing bowl (top for kitchen gadgets), mix 1 cube of butter, white chocolate chips, marshmallow cream and vanilla. Put aside.

  • In a large saucepan, mix the sugar, condensed milk, and other cubes of butter. Bring to a boil over medium heat and cook for 10 minutes, stirring occasionally so that it doesn't burn. If necessary, reduce the heat.

  • Pour the hot syrup over the chocolate chips in the mixing bowl. Beat with the blender until everything is completely mixed.

  • Pour the marshmallows into the prepared pan. Scatter cashew nuts on top. Spread evenly and press onto confectionery. Make sure the nuts are firmly in the confection so that they don't fall off later when you turn the pan over.

  • Store in the refrigerator for a few hours.

  • Turn your ceiling over the counter. Pour a glass of hot water or drain some hot water from the bottom of the pan if it doesn't arrive out. Be sure to keep your hand over the opening to keep your candy from falling into the sink. After a few seconds of hot water, he should take a nap.

  • Drop the pan onto the parchment paper so you can cut it into pieces. Then divide it into 40 squares.

  • Store in a sealed container for 2-3 weeks. Freeze for up to 6 months.

Calorie: 293kcal | Carbohydrates: 41G | Protein: 3G | Fat: 14thG | Saturated fatty acids: 8thG | Cholesterol: 19thmg | Sodium: 69mg | Potassium: 116mg | Fiber: oneG | Sweets: 39G | Vitamin A: 169IU | C vitamin: onemg | Calcium: 67mg | Iron: onemg

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