Shamrock Fudge
Prep Time
5m
Bake Time
10m
Yields
36 servingsAbout this Recipe
Smooth and creamy fudge is given a fun twist for St. Patrick’s Day by turning it green and topping with lucky sprinkles.
Shamrock Fudge
Prep Time
5mBake Time
10mYields
36 servingsAbout this Recipe
Smooth and creamy fudge is given a fun twist for St. Patrick’s Day by turning it green and topping with lucky sprinkles.
Share This Recipe
Ingredients
- 2 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
- 3/4 cup heavy whipping cream
- 3/4 cup unsalted butter, room temperature
- Pinch of salt
- 1 (11 oz.) bag premium white chocolate baking chips
- 1 (7 oz.) jar marshmallow fluff
- 1 teaspoon vanilla extract
- Green gel food color
- Festive sprinkles
Instructions
- Line a 9 or 10-inch square baking dish with parchment paper or double layers of foil. Set aside.
- In a large bowl, place white chocolate and marshmallow fluff.
- In a large saucepan, melt sugar, heavy cream, butter, and salt. Cook over medium heat until mixture boils, stirring continuously. Boil for 4-5 minutes, or until a candy thermometer reads 234°F.
- Pour over white chocolate, add vanilla extract and food color. Stir until chocolate is completely melted and combined. Immediately pour into prepared dish, top with sprinkles and refrigerate minimum 6 hours, preferably overnight.
- Cut into bite-sized pieces. Store in airtight container in refrigerator.
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Shamrock Fudge
Prep Time
5mBake Time
10mYields
36 servingsAbout this Recipe
Smooth and creamy fudge is given a fun twist for St. Patrick’s Day by turning it green and topping with lucky sprinkles.
Ingredients
- 2 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
- 3/4 cup heavy whipping cream
- 3/4 cup unsalted butter, room temperature
- Pinch of salt
- 1 (11 oz.) bag premium white chocolate baking chips
- 1 (7 oz.) jar marshmallow fluff
- 1 teaspoon vanilla extract
- Green gel food color
- Festive sprinkles
Instructions
- Line a 9 or 10-inch square baking dish with parchment paper or double layers of foil. Set aside.
- In a large bowl, place white chocolate and marshmallow fluff.
- In a large saucepan, melt sugar, heavy cream, butter, and salt. Cook over medium heat until mixture boils, stirring continuously. Boil for 4-5 minutes, or until a candy thermometer reads 234°F.
- Pour over white chocolate, add vanilla extract and food color. Stir until chocolate is completely melted and combined. Immediately pour into prepared dish, top with sprinkles and refrigerate minimum 6 hours, preferably overnight.
- Cut into bite-sized pieces. Store in airtight container in refrigerator.
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