Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

Fruitcake Fudge 1 8-oz. package cream cheese, softened 4 cups powdered sugar 1 1/2 tsp. vanilla (or use rum, Frangelico, or raspberry liqueur) 12 oz. white chocolate, melted 1/2 cup chopped pecans 1/2 cup minced dried dates /2 cup minced dried apricots Beat cream cheese, sugar and flavoring of choice in large mixing bowl at medium speed with electric mixer until well blended. Gradually add melted white chocolate; mix well. Stir in nuts and fruit. Spread in greased 8" square pan. Chill several hours. Cut into squares and store in airtight container. * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * California Fruit 'n' Nut Fudge 1/4 cup butter, softened 2 1/2 cups sugar 2/3 cup evaporated milk 12 oz. white chocolate, broken into pieces 1 7-oz. jar marshmallow creme 1/2 cup diced dried dates 1/2 cup diced dried apricots 1/4 cup zante currants or raisins 1/2 cup diced dried (not candied) cherries 1/2 cup chopped almonds 1 tsp. vanilla, rum extract or a splash of brandy Line a 9" x 9" pan with lightly buttered aluminum foil and set aside. Place chcocolate pieces & flavoring into a 3-quart saucepan or glass dish and set aside. Heat milk at medium setting until warm, then add sugar. Bring to a rolling boil while stirring constantly with a wooden spoon. Add marshmallow creme and butter. Bring back to a boil for 5 full minutes by the clock once the boil resumes. The mixture will start to turn slightly brown during the boil. If you get brown flakes in the mixture then turn down the heat a little. Remove from heat and pour hot mixture over chocolate and flavoring without scraping the sides of the hot saucepan. Fold in nuts and fruit. Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares. Store in airtight container.