White Marshmallow Fudge
A simple, no-fail fudge recipe using marshmallow creme for a reliably smooth and creamy texture. This sweet confection is enriched with white chocolate and can be customized with crunchy nuts. It sets up quickly and is perfect for holiday gift-giving or a sweet treat.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 16
- Difficulty
- Medium
Allergen information: may contain milk, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
fudge base
- 3 cupgranulated sugar
- 0.75 cupevaporated milk
- 0.5 cupunsalted butter, cubed
- 0.25 tspsalt
mix-ins
- 7 pcsmarshmallow creme, one 7-ounce jar
- 1.5 cupwhite chocolate chips
- 1 tspvanilla extract
- 1 cupwalnut, chopped(optional)
Equipment
8x8 inch baking pan · heatproof spatula · large bowl · parchment paper · medium saucepan · cutting board · knife
The method
Step by step
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles.
About 3 min
Cook’s note: This will make it easy to remove the fudge from the pan for cutting.
- 2
In a large heatproof bowl, combine the marshmallow creme and white chocolate chips. Add the optional walnuts now if you are using them.
About 2 min
Cook’s note: Having everything ready in the bowl is key, as you'll need to work quickly once the sugar syrup is done.
- 3
In a heavy-bottomed medium saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and salt.
About 2 min
- 4
Bring the mixture to a full rolling boil over medium-high heat, stirring constantly with a heatproof spatula.
About 5 min
Cook’s note: A rolling boil is one that doesn't stop when you stir it.
- 5
Once boiling, cook for exactly 5 minutes, stirring continuously to prevent scorching on the bottom of the pan.
About 5 min
Cook’s note: Use a timer for this step for consistent results. Do not stop stirring.
- 6
Immediately remove the pan from the heat and carefully pour the hot syrup over the marshmallow mixture in the bowl.
About 1 min
Cook’s note: Be very careful as the syrup is extremely hot.
- 7
Add the vanilla extract to the bowl.
- 8
Stir vigorously with the spatula until the white chocolate is completely melted and the mixture is smooth and glossy.
About 2 min
Cook’s note: You must work quickly before the fudge begins to set in the bowl.
- 9
Quickly pour the fudge into the prepared pan and spread it into an even layer with your spatula.
About 1 min
- 10
Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator.
- 11
Chill for at least 2 hours, or until completely firm.
About 2 hr
Cook’s note: You can chill it longer, even overnight, to ensure it's fully set.
- 12
Once firm, use the parchment paper handles to lift the fudge slab out of the pan and place it on a cutting board.
About 1 min
- 13
Cut the fudge into small squares to serve.
About 3 min
Cook’s note: For clean cuts, run a large sharp knife under hot water and wipe it dry between slices.
Keep it good
Store in an airtight container with layers separated by parchment paper, either at room temperature or in the fridge.