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White chocolate fudge is perfect for the holidays or any time.
White Chocolate Fudge–For The Holidays
Bark and fudge have become traditional for the winter holidays and you can see why.
The holidays are a time where most diets go out the window and people splurge. Heck, you can start that diet after New Years!
Since there are a great number of recipes for any flavor fudge–not only chocolate–out there, you have many from which to choose.
My love is white chocolate so naturally, that was my choice. I left mine undecorated, but there’s many festive holiday-colored sprinkles that can be used to make it more holiday specific.
I remember when “quick” fudge became all the rage. It was back in the 1960s sometime and it was actually a great way to make fudge, especially if you didn’t have a candy thermometer. It employs the use of marshmallow cream. About the only downside of the process is getting the marshmallow cream out of its jar. It’s thick and tenuous. A tip I can give is get as much as you can out of the jar before you start cooking the fudge. Put it on a paper plate and just scrape it off into the saucepan.
However, with this quick method, they ask you to do the cold-water test for “soft-ball” stage just to make sure your fudge will set. There’s a lot of variables with this which is why I only use it as a secondary test. I still use a candy thermometer.
There’s a recipe on the jar for fudge which you can change up flavorings as you see fit.
You’ll want to make sure you use a high-quality product here because it will taste better.
Bypass those generic white chocolate chips; they should work but won’t taste as good. This is one time I say spend more because it’s worth it.
White Chocolate Fudge
- 12 oz white chocolate baking morsels
- 7 oz marshmallow fluff (1 jar)
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk (1 small can)
- 2 1/2 cups sugar
- 1 tsp vanilla
- Line a 13 x 9-inch pan (metric is approximately 3L) with foil and spray with non-stick spray.
- Melt butter in a heavy saucepan over medium heat. Add the evaporated milk and the sugar.
- Bring to a boil, stirring constantly and boil for 4-5 minutes. It's strongly suggested that you use a candy thermometer to see if the mixture is 235 F/113 C which is the temp for "soft-ball" stage. You can also test this by using the cold water method (see post).
- Once the mixture is at soft-ball stage, add the entire 7 oz jar of fluff and the white chocolate chips. Stir until the morsels are melted and everything is well incorporated.
- Spread it in the prepared pan and chill for at least 2 hours. Cut into squares of the desired size (up to you).