White Chocolate Fudge
Perfectly creamy and rich, this decadent White Chocolate Fudge is the ultimate sweet treat for any occasion. Top with crushed candy canes for some festive flair!
Servings: 20 pieces
Calories: 252kcal
Ingredients
- 3 cups sugar
- 6 Tablespoons butter
- ¾ cups evaporated milk
- 12 ounces white chocolate
- 7 oounces marshmallow cream
- ½ teaspoon vanilla
Optional
- 1 ½ teaspoon peppermint extract
- crushed peppermint candy
- peanut butter, oreo cookies, pecans, or cranberries
Instructions
- In a medium sauce pan on medium-high heat, melt butter.
- Add sugar and milk. Whisk until throughly combined.
- Bring to a boil and boil for 4 minutes while continuing to whisk. (Reduce heat if you see brown flecked.. that is the candy scorching)
- Remove from heat when it reaches 235 and slowly add in chocolate stirring to incorporate.
- Add in marshmallow cream, vanilla (add peppermint extract if you are making this version here.) At this point stir with a silicone spatula instead of whisk.
- When combined press into a grease 9x13 or 8x8 pan.
- If only using crushed candy cane, pour immediately over white fudge.
Video
Notes
- Choose High-Quality Chocolate: For the best flavor and melt, be sure to use high-quality white. We love and recommend the Ghirardelli brand.
- Don’t Scrape the Sides: Scraping can pull crystallized sugar from the sides of the pan back into the mixture, which can cause the fudge to have a grainy texture.
- Use Parchment Paper: Line the pan with parchment paper so you can easily lift the fudge right out of the pan for cutting.
- Cool Completely: Allow the fudge to cool completely at room temperature for at least 3 hours so that it sets properly.
Nutrition
Calories: 252kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 79mg | Fiber: 0.03g | Sugar: 41g | Vitamin A: 133IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.1mg