Classic Smooth White Fudge

  White fudge is a delightful treat that is deceptively simple to make. This recipe relies on marshmallow cream and white chocolate to achieve a smooth, creamy texture and sweet vanilla flavor, all without needing a candy thermometer.

Ingredients

• 3 cups white chocolate chips (good quality recommended)
• 1 jar (7 oz) marshmallow cream/fluff
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• A pinch of salt (optional, helps balance sweetness)
• Optional: A sprinkle of gold star sprinkles for garnishing.

Equipment

• 8x8 inch square baking pan
• Parchment paper
• Medium-sized heavy-bottomed saucepan
• Silicone spatula

Step-by-Step Instructions

1. Prepare the Pan

To ensure the fudge is easy to remove once it is set, prepare your 8x8 inch pan properly. Line the bottom and all four sides with parchment paper, leaving about an inch of overhang on two sides to act as "handles." If the parchment won't stay put, use a tiny smear of butter to help it stick to the pan.

2. Melt and Combine the Base

In your heavy-bottomed saucepan, combine the sweetened condensed milk, marshmallow cream, butter cubes, and salt (if using). Set the burner to medium-low heat.

Stir constantly with a silicone spatula. The marshmallow fluff will make the mixture thick initially, but it will slowly melt down. Continue heating and stirring until the butter is completely melted and the mixture is smooth and begins to steam slightly around the edges. Do not let it boil.

3. Introduce the White Chocolate

Once the base is smooth, immediately remove the saucepan from the heat and set it on a heat-proof surface (like a cooling rack).

Add all 3 cups of white chocolate chips and the vanilla extract. Do not return to the heat. Simply stir the warm base over the white chocolate chips. The residual heat from the condensed milk and marshmallow mixture will be enough to gently melt the chocolate. Keep stirring until the entire mixture is smooth, creamy, and uniform in color (image_30.png).

4. Cast the Fudge

Quickly pour the warm fudge mixture into your prepared, parchment-lined 8x8 pan. The fudge will begin setting as it cools, so work quickly to smooth the top surface evenly using the spatula.

If using sprinkles, add them now (image_30.png). The residual heat will ensure they stick securely to the surface.

5. Chill and Set

Let the pan sit on the counter undisturbed until it reaches room temperature. Once cooled, cover the pan with plastic wrap and transfer it to the refrigerator.

Chill the white fudge for at least 3 hours, or until it is completely firm.

6. Slice and Serve

When the fudge is firm, use the parchment paper handles to lift the entire block out of the pan. Place it on a clean cutting board.

Using a sharp knife, cut the fudge into small squares (about 1x1 inch). For the cleanest cuts, dip your knife in hot water and wipe it dry between slices. Store in an airtight container at room temperature or in the fridge.