fudge

does anyone have a recipe for a good hard white chocolate fudge? the last one i tried was too soft.

White Christmas Fudge
This delicious, bright white fudge with bits of candied cherries will put you in a holiday frame of mind.

* 2-1/4 cups sugar
* 1/2 cup sour cream
* 1/4 cup milk
* 2 tablespoons butter
* 1 tablespoon light corn syrup (Karo)
* 1/4 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 cup chopped candied cherries
* 1 cup chopped pecans, toasted (see Note, below)

Butter an 9-inch square pan or dish.

Combine the sugar, sour cream, milk, butter, corn syrup and salt in a large, heavy saucepan with steep sides. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 or 3 minutes to wash down sugar crystals from the sides of the pan. Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (238°F on a candy thermometer).

Remove from heat and let mixture cool until it reaches 110°F or until pan is barely warm to the touch. Add almond extract, and beat with a wooden spoon 2 or 3 minutes or until mixture thickens and begins to lose its gloss. Quickly stir in the candied cherries and chopped pecans.

Pour mixture into the buttered dish. Let cool completely before cutting into squares. Store in an airtight container. Makes about 1-1/2 pounds of fudge.

Note: Lightly toasting the chopped pecans will make a big flavor difference in this or most any other dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes or until you begin to smell them.

CANDY CANE WHITE FUDGE

INGREDIENTS:
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

DIRECTIONS:
Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

Yield: 64 pieces