Microwave White Chocolate Fudge
Cooking Time Less Than 10 Minutes
Made With — White Chocolate Chips, Corn Syrup, and Cream Cheese
After you make this recipe, it will need to rest for at least 4 hours, no less than 2 hours in the refrigerator and then at least 2 hours at room temperature.
Let's get started.
Microwave White Chocolate Fudge
1 cup white chocolate chips
2 tablespoons white corn syrup
1 ounce softened cream cheese
(Note: The instructions for each microwave fudge recipe at this website are similar. Still, be aware that there are differences.)
First, prepare a receiving container before you make the fudge in the microwave. Prepare by lining a container with wax paper. A small container, perhaps rectangular, can work. The amount of mixture the container will need to hold is about 1 cup.
Mix the ingredients together in a certain order and with specific lengths of microwaving.
Choose a microwave-safe bowl that can easily contain at least 3 cups of content. Although the mixture volume is slightly less than a cup, you will need room to stir.
Put the white chocolate chips into the microwave-safe bowl.
Microwave the chips for 30 seconds. Only 30 seconds. Then stir.
Microwave for 30 seconds more and stir. We're doing short bursts to avoid hot spots, which could spoil the fudge and, if too hot, eject a nasty smell into the kitchen.
After that second 30-second microwaving, add the white corn syrup and stir it in.
Do another 30 seconds of heating. Stir the mixture.
Now, do one more 30 seconds of heating and stir.
Depending on the microwave power, this should result in a hot mixture. There even may be a little bit of bubbling.
As well as melting the white chocolate, the heat seems to condition the sugar in the corn syrup.
If the white chocolate is not thoroughly melted, microwave another 30 seconds.
Stir the softened cream cheese into the mixture well enough so all the cream cheese is melted and there are no white streaks. If you must, in order to get all the creme cheese melted, microwave another 15-30 seconds.
Spoon the mixture into the wax paper-lined container. If the mixture is hot enough so it is likely to melt the wax of the wax paper, it would be prudent to wait some minutes for the excess heat to dissipate. The mixture may be stirred to help it release the extra heat.
When the mixture is in the wax paper-lined container, cooling will be necessary. Cooling settles the fudge mixture into a solid.
Put the wax paper-lined container with the candy mixture into the refrigerator for a couple hours. After that, let the container sit in room temperature for no less than 2 hours before cutting the fudge.
(Instead of using a refrigerator, the wax paper-lined container can cool overnight in a cool area, which may be in a not overly warm room. This would be the Amish way, which is my upbringing, because they don't have convenient access to refrigerators.)
When the mixture has settled into a solid and the fudge is about room temperature, it is ready to be cut into pieces.
Depending on the texture, which depends on the ingredients and the temperature of the microwave when the candy was made, the candy may break when cut or it may be somewhat soft.
The cut white chocolate fudge may be placed on a plate and covered with plastic-wrap, or, the cut pieces may be individually wrapped with wax-paper.
The candy can remain at comfortable room temperature. If it becomes too soft, it may be refrigerated again.
For future recipes, the amount of cream cheese may be adjusted. More cream cheese makes a softer fudge. Conversely, less makes a firmer fudge. It may be prudent to adjust in no more than 1/2 ounce increments because the fudge is quite sensitive to the amount of cream cheese.