Holiday White Fudge Recipe

Recipe Rating

4 stars from 1 rating of White Holiday Fudge

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.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Makes approximately 81 pieces of fudge.

White Fudge Ingredients

Salt, sugar, evaporated milk, butter, marshmallow fluff, vanilla extract, and white chocolate chips are required to make Holiday Fudge.
Salt, sugar, evaporated milk, butter, marshmallow fluff, vanilla extract, and white chocolate chips are required to make Holiday Fudge. | Source

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

Instructions

  1. Grease a 9" x 9" baking pan with vegetable oil or cooking spray.
  2. Add the marshmallow fluff, butter, salt, sugar, and evaporated milk to a saucepan. Melt the ingredients over low heat. Stir to combine.
  3. 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.
  4. 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.
  5. 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.
  6. Cut the fudge into small squares and store in an airtight container.

Easy White Fudge

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For Christmas fudge, consider crushing candy canes for a festive topping.Melt the sugar, salt, evaporated milk, marshmallow fluff, and butter over low heat. Bring to a boil and cook for 5 minutes, stirring constantly. Add white chocolate chips and vanilla extract.Spread the mixture into the prepared baking dish.Add a topping (optional). Allow the fudge to cool on the counter.Cut the fudge into 1" chunks and serve.
For Christmas fudge, consider crushing candy canes for a festive topping.
For Christmas fudge, consider crushing candy canes for a festive topping. | Source
Melt the sugar, salt, evaporated milk, marshmallow fluff, and butter over low heat. Bring to a boil and cook for 5 minutes, stirring constantly. Add white chocolate chips and vanilla extract.
Melt the sugar, salt, evaporated milk, marshmallow fluff, and butter over low heat. Bring to a boil and cook for 5 minutes, stirring constantly. Add white chocolate chips and vanilla extract. | Source
Spread the mixture into the prepared baking dish.
Spread the mixture into the prepared baking dish. | Source
Add a topping (optional). Allow the fudge to cool on the counter.
Add a topping (optional). Allow the fudge to cool on the counter. | Source
Cut the fudge into 1" chunks and serve.
Cut the fudge into 1" chunks and serve. | Source

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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Comments 12 comments

lilibees profile image

lilibees 3 years ago

I was actually looking for a fudge recipe just recently. Glad I read this hub, looks great!


AliciaC profile image

AliciaC 3 years ago from British Columbia, Canada

I've been thinking about fudge recipes as Christmas approaches, and this one sounds great. Thanks for sharing the recipe and for the very useful tips for preventing fudge from becoming grainy!


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 3 years ago from Sunny Florida

Great instructions, great videao. Your recipe looks awesome.


leahlefler profile image

leahlefler 3 years ago from Western New York Author

This recipe is pretty simple, lilibees. My favorite fudge is chocolate (with semi-sweet chips), but I like to have a variety for the holidays. You can even make a marbled fudge by using two types of chocolate chips (split the marshmallow base in half and add 1/2 bag of white chips to one half, and 1/2 bag chocolate chips to the second half).


leahlefler profile image

leahlefler 3 years ago from Western New York Author

Grainy fudge is the worst, AliciaC! I have tried a few recipes and this one is consistently smooth. The marshmallow fluff and the evaporated milk help the sugar crystals to form properly (though if you use high heat in the first stages, you will still get graininess). The temperature, stirring, and the ingredients are the key!


leahlefler profile image

leahlefler 3 years ago from Western New York Author

Thanks, KoffeeKlatch Gals! We love fudge at Christmastime - it is a tradition in our house!


teaches12345 profile image

teaches12345 3 years ago

What a great idea. Love the crushed candy cane option. I have not had fudge yet this Christmas season, I may have to make up a batch this week. Thanks for the idea.


leahlefler profile image

leahlefler 3 years ago from Western New York Author

I love fudge, teaches12345. I want to try making some mint flavored fudge - possibly with the "peppermint" Hershey's kisses. It's on my project list!


Om Paramapoonya profile image

Om Paramapoonya 3 years ago

YUM! Thanks for your nice holiday fudge recipe, Leah. I bet Matt and Nolan really love this.


leahlefler profile image

leahlefler 3 years ago from Western New York Author

Oh, the boys were very happy to see fudge on the counter when they got home from school, Om! I need to make some chocolate fudge now...


teaches12345 profile image

teaches12345 3 years ago

I have never had much success making fudge. I see you recipe is quite simple to follow and composed of basic ingredients. Maybe I will give it a try. Thanks for the share. Love to eat fudge!


leahlefler profile image

leahlefler 3 years ago from Western New York Author

The marshmallow fluff recipe is the only one I am able to make on a consistent basis, teaches12345. The trick is to melt the butter/evaporated milk, etc. over low heat, then bring it to a boil on medium - and boil for exactly 5 minutes. Stir the entire time. It really does work, and you don't have to use a candy thermometer.

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