Holiday White Fudge Recipe
An American Treat
Fudge is thought to be an American candy, created when a batch of caramels went awry and the entire batch was "fudged." The candy was sold in Baltimore in the late 1880's for $0.40 per pound, and the recipe was obtained by a Vassar college schoolgirl by the name of Emily Hartridge in 1888. She made the candy for the senior auction that year, and the treat was an instant success. Over time, other recipes emerged and fudge became a traditional American candy, often made at Christmastime or for other holiday events.
The trick to making a smooth fudge is to control the crystallization of the sugar within the recipe. If the sugar crystals form at the wrong time and temperature, they will be too large and create a grainy fudge. If the sugar crystals form properly into very small "micro" crystals, the fudge will be smooth.
Easy Recipe For Many Types of Fudge
This recipe uses marshmallow fluff (available at local grocery stores in 7 1/2 oz. jars), evaporated milk, salt, sugar, vanilla extract, butter, and white chocolate chips. A candy thermometer is not required for this recipe, but constant stirring and vigilance are necessary - along with a kitchen timer.
This recipe can be altered to create traditional chocolate fudge by swapping out the white chocolate chips for more traditional semi-sweet chocolate chips. Try using butterscotch chips, caramel chips, or mint chips to create other fudge varieties.
White Fudge Ingredients
- 1 Jar (7.5 oz.) Marshmallow Fluff
- 2 1/2 cups sugar
- 1/4 cup butter
- 3/4 teaspoon salt
- 5 oz. evaporated milk
- 12 oz. package white chocolate chips
- 3/4 teaspoon vanilla extract
- 1/4 cup topping, such as crushed candy canes or pecans, optional
- Grease a 9" x 9" baking pan with vegetable oil or cooking spray.
- Add the marshmallow fluff, butter, salt, sugar, and evaporated milk to a saucepan. Melt the ingredients over low heat. Stir to combine.
- Increase the heat to medium and bring the mixture to a boil. Boil for five minutes while stirring constantly. This should bring the mixture to the "soft ball stage," which is 235-240 degrees Fahrenheit. A candy thermometer is not necessary, but may help confirm the proper temperature has been reached.
- Remove the pan from the heat source. Add in the vanilla extract and the white chocolate chips. Stir until the chocolate chips are melted. If desired, pecans or crushed candy canes may be added during this step to incorporate the toppings into the fudge.
- Immediately spread the fudge into the prepared 9" x 9" pan. Add topping (optional) if desired. Allow the fudge to cool on the counter until set.
- Cut the fudge into small squares and store in an airtight container.
Easy White FudgeClick thumbnail to view full-size
Troubleshooting Grainy Fudge
The biggest problem encountered when making fudge is obtaining a grainy texture in the finished candy. No one likes grainy fudge. Thankfully, the problem is simple to avoid if you know what causes grainy fudge to form in the first place.
If the sugar crystallizes too rapidly in the heated mixture, large crystals will form and will create the coarse texture. The addition of milk fat (in the form of the evaporated milk) discourages the formation of large sugar crystals in this recipe. The marshmallow fluff used in this recipe also reduces the chance of obtaining a grainy candy, as it is less likely to crystallize at the wrong time.
While this recipe does use granular sugar, corn syrup may be substituted. Corn syrup has maltose and fructose - these sugars help to delay the crystallization of the sucrose in the fudge mixture. Bakers who have a consistent problem with graininess may want to try this fudge recipe with corn syrup. Simply add 1 1/2 - 2 cups of corn syrup for every cup of sugar in this recipe. This will require a total of 5 cups of corn syrup in place of the 2 1/2 cups of granulated sugar.
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