For a simple sweet treat that takes no time at all to make, this white chocolate fudge with marshmallow fluff is a perfect choice! Creamy rich white chocolate flavours and the added burst of marshmallow then topped with your favourite candy.
SEE ALSO:
White chocolate crackles
White chocolate Rice Krispie Christmas trees
Unicorn Rice Krispie Treats
Fudge was a dessert that I never really rated much in the past.
That was until one of our trips to New Zealand when we were offered a taste test of their different fudge flavours in a cafe gift store we were wandering through. Oh my!
We walked out of that store with a big bag of handmade fudge and that made me realise exactly what I was missing out on all this time.
I also find I don’t over-indulge as much with fudge compared to a simple chocolate treat. Often it is far too sweet to go overboard so it’s easy to be satisfied with less.
But if you do want to level up your sweet treat, try serving it with one of these white chocolate hot cocoa bomb drinks!
Marshmallow White Chocolate Fudge Recipe
This white chocolate fudge recipe is made with marshmallow fluff and condensed milk.
The white chocolate, milk and marshmallow go together to create a fusion of sweet flavours in this simple fudge recipe.
Plus it means you get to stick your spoon in and scoop out the last of the condensed milk too. This is one of my guilty loves.
And quite possibly my favourite part of making rum balls every Christmas.
You can also personalise your white chocolate fudge decorations to suit any occasion – pink for Valentine’s Day, red and green for Christmas.
Whatever the occasion, it’s an easy one to turn into a seasonal fudge treat!
How To Make White Chocolate Fudge
For this recipe, you will need a heatproof bowl for melting chocolate and a 20 x 20 cm (8 inch) square cake pan lined with baking paper.
A 400g bag of white chocolate chips or melts – I use melts usually although the smaller chocolate chips can be quicker to melt,
200g of marshmallow fluff or marshmallow creme which you can usually get at your local supermarket.
A can of sweetened condensed milk.
A tablespoon of butter or margarine. Either is fine for this recipe so use what you have already.
A teaspoon of vanilla essence
2 cups of M&Ms or candy of your choice. These M&Ms were a special edition Valentine’s pack. They often bring out seasonal packs at different times of the year, such as Christmas M&Ms. Don’t be afraid to experiment with other types of candy too.
Making Your Fudge With White Chocolate
STEP 1– Prepare a cake pan by lining with baking paper and set aside until needed.
STEP 2 – Add chocolate melts, butter, and vanilla to a microwave-safe bowl and microwave in 30-second increments until the chocolate is completely melted and smooth. Stir between microwaving and avoid overcooking. Never microwave for longer than 30 seconds as you will likely burn your chocolate.
STEP 3 – Stir in the tin of sweetened condensed milk and marshmallow fluff and mix well.
STEP 4 – Pour the fudge mixture evenly into the pan. Add the M&Ms or other candy on top of the fudge and gently press down to ensure they stay in place after chilling.
STEP 5 – Cover your baking pan with foil and place in the refrigerator until fudge is firm. This can take around an hour or so. Then chop up your fudge into small squares and store in an airtight container.
What Are These Ingredients?
Is marshmallow fluff the same as marshmallow creme?
Marshmallow fluff is essentially a sweet spread that tastes like traditional solid marshmallows. The names marshmallow fluff and marshmallow creme can be used interchangeably to describe the same product.
Where can I get marshmallow fluff?
You can purchase marshmallow fluff at most large grocery stores, such as Woolworths or Coles here in Australia. Or you can purchase online also. Alternatively, you can make your own marshmallow fluff at home instead.
Condensed milk is cow milk that has had the water removed. Sweetened condensed milk also has sugar added, creating the delicious sweet flavour. It comes in a tin and can be found in most supermarkets.
Want more easy sweet treat ideas? Check out these dessert recipes:
No-bake coconut chocolate slice
4 ingredient pavlova
Turkish delight no-bake slice
Peppermint chocolate balls
Healthy chocolate rice bubble slice
Easy rice bubble desserts
Marshmallow White Chocolate Fudge
Yield: 24-30 pieces
Prep Time: 10 minutes
Total Time: 10 minutes
For a simple sweet treat that takes no time at all to make, this white chocolate fudge with marshmallow is perfect! Indulge in the rich flavours & decorate to suit any occasion!
Ingredients
400g package of white chocolate chips
200g container of marshmallow fluff
1 can of sweetened condensed milk
1 tablespoon butter
1 teaspoon vanilla
2 cups of M&Ms Candy
Instructions
Line a 20 x 20 cm square slice pan with baking paper and set aside.
Add chocolate chips, butter, and vanilla to a microwave-safe bowl. Melt the chocolate chips in the microwave in 30-second increments until completely melted and smooth. Do not cook for more than 30 seconds at a time or they will burn.
Mix in the condensed milk and marshmallow fluff.
Pour mixture evenly into the pan. Add the M&M candy on top of the fudge and gently press down.
Cover baking pan with foil and place in refrigerator until the chocolate fudge is firm.
To serve, place fudge on a chopping board and cut into small individual squares.
Notes
You can also melt your chocolate chips over the stovetop. Heat a saucepan of water with a heatproof bowl on top. Take care to ensure your water level does not reach the bowl. Stir your chocolate pieces until melted.
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If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
In both cases, sugar and cream must be brought to a boil by gently stirring, then—and this is very important—refrain from stirring again throughout the rest of the cooking process.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.
The moisture can cause the white chocolate to clump and take on a grainy texture, but there's an easy fix: Add boiling water, coconut oil, or vegetable oil to the white chocolate 1 teaspoon at a time, stirring to incorporate after each addition until the chocolate is smooth.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
It's hard to believe, after a summer of gardening, that the beginning of the holiday season is already upon us. When I think of the holidays, making a perfe...
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the...
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the ...
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.
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