White Chocolate fudge is one of the most common types in this industry. However, the name can easily be deceiving because it does not actually contain chocolate solids. It is made up of a blend of cocoa butter, sugar, milk products, vanilla and a substance high in fat, called lecithin. When comparing its calories, milk chocolate and dark chocolate are pretty even, but white chocolate accounts for having slightly more calories.
| Level: Easy | Time: 25 mins + cooling | Yield: 117 pieces |
Ingredients:
- 1-1/2 teaspoons plus 3/4 cup butter, softened, divided
- 3 cups sugar
- 1 can (5 ounces) evaporated milk
- 1 package (12 ounces) white baking chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
Directions:
- Line a 13×9-in. pan with foil; grease foil with 1-1/2 teaspoons butter.
- In a heavy saucepan, combine sugar, milk and remaining butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours.
- ENJOY!
- Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
My Tips:
Many of my friends despise the taste of chocolate, but I’ve discovered that they love the taste of white chocolate. Weird, right? So I have grown particularly fond of this recipe because it is something I know I can bring to a gathering that everyone will love. This recipe has a refreshing taste and isn’t unbearably sweet. This recipe is so great because it is universal for all holidays. By simply dusting sprinkles on it you can make it festive for any season. Personally, I love using this recipe on Easter, as the white really helps remind me that Jesus has washed my sins clean.
When making this recipe, I recommend adding a whole pecan to the top. It makes this recipe look a little fancier and it adds a delicious crunch. If you’re not much of a nut person, than it’s just as delicious without it. Also, make sure that you only use 5 oz. of evaporated milk otherwise your fudge will not set. Most cans come in 12 oz. and it’s an easy mistake to accidentally pour the entire can. I know I did my first time.
