White Fudge
Submitted by cjcraggs
Creamy stovetop white fudge made with marshmallows, white chocolate, and vanilla. Cut into squares, roll into logs, or dip in chocolate for a sweet homemade candy gift everyone will love.
YIELD
16 servingsPREP
10 minCOOK
10 minREADY
50 minForget the complicated candy thermometer anxiety. This white fudge is about as straightforward as candy-making gets.
Sugar, butter, and coffee creamer cook together on the stove until they hit soft ball stage, then you stir in chopped white chocolate, marshmallows, and vanilla until everything melts into a smooth, glossy mass.
Pack it into a pan, let it cool, and slice into squares.
The texture lands right between creamy and firm, and the vanilla sweetness makes it dangerously snackable.
You can also roll it into logs, slice rounds, and dip them in dark chocolate for a gift-worthy holiday treat.
Variations
- Tint the fudge with food coloring and match with flavoring: pink with strawberry extract, green with mint, yellow with lemon.
- Fold in chopped dried cranberries or pistachios before packing into the pan for color and crunch.
- Swap vanilla for almond extract for a marzipan-like twist.
Pro Tips
- Use a candy thermometer and cook to exactly 238 degrees for the right texture. Too hot and the fudge turns grainy; too cool and it won’t set.
- Do not stir while the sugar mixture is cooking. Stirring causes crystallization and gritty fudge.
- Chop the white chocolate fine so it melts evenly when you add it to the hot sugar base.
- Cut when the fudge is partially cooled but still slightly warm. Fully cooled fudge can crack when you cut it.
Ingredients
Directions
Cook first 4 ingredients without stirring to 238 degrees F.
Remove from heat and add the next 3 ingredients.
Blend well.
Pack into a 9-inch square pan.
When partially cool, cut into squares.
Other colors of chocolate (pink, green, yellow, butterscotch) can be added instead of white by adding appropriate flavoring, fruits or nuts.
The fudge can be packed in pans and cut in squares or bars, or rolled in a log and sliced, then dipped in chocolate.
Makes about 64 pieces.
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