White chocolate Fudge recipe evaporated milk
This time of year certainly calls for peppermint, doesn’t it? Even though it’s cold outside, the cool, sweet candy always makes me feel all warm and fuzzy inside. I much prefer the soft, porous peppermint candies to the hard ones, though, so I thought a fudge with candy canes crushed beyond recognition would be right up my alley. I love the way those candies just melt in your mouth, and this fudge does the same. Perhaps it has something to do with the fact that it was made with an entire jar of Marshmallow Fluff? I know that Fluff isn’t available everywhere (sadly), but I had a jar sitting in my cupboard since the last time I made S’mores Bars and I had no idea what to do with it. When I was rummaging through my kitchen trying to decide what my baking project would be this week, I landed on the Marshmallow Fluffed, turned the jar around, and discovered that it could be used to make fudge! I’m surprised that I had never tried this before. It was fitting that the recipe was so easy, too, since I made this fudge on the same day that Kramer and I were working on our tamales. The candy canes were crushed so that they were almost like little crunchies in the fudge instead of big, hard pieces, and I also added vanilla extract and peppermint extract. The white chocolate fudge is a great change of pace from chocolate and peanut butter (not that I don’t love all types), and it’s just the kind of festive holiday treat that will put you in the spirit of the season.Your ingredients.
Melt together the sugar, salt, butter, evaporated milk, and Marshmallow Fluff.
Bring the mixture to a full boil, then boil for a full five minutes, stirring gently as you go.
Remove the pot from heat, add in the vanilla extract, peppermint extract, and white chocolate chips, then return the pot to heat over very low, and stir to melt the chips. You might need to stir a little more vigorously than you’re used to, as white chocolate does not melt as easily as milk or dark chocolate.
When the white chocolate is melted, add in half of your crushed candy canes, then add a bit more, as you see fit. Pour the fudge into an 8×8 or 9×9 pan and set aside to cool.
I sprinkled mine with a little bit of edible glitter that I found at a baking supplies store.
Serves: 24-28 pieces of fudge
- 2½ cups granulated sugar
- ¾ teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 5 oz. can (2/3 cup) evaporated milk
- 1 Jar (7½oz) Marshmallow Fluff
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 12 oz. package white chocolate chips (the higher the quality, the easier it is for them to melt)
- 11 candy canes, crushed (I crushed mine as small as possible, to avoid chipping any teeth)
- Combine the sugar, salt, butter, evaporated milk, and Fluff in a medium pot and melt together over medium-high heat. When melted, bring to a boil and stir while it boils, so it doesn't burn, for a full 5 minutes. Remove from heat and add in the vanilla extract, peppermint extract, and white chocolate chips. Return the pot to low heat (the lowest your burner will go) and stir until the white chocolate has melted (white chocolate does not melt as easily as milk or dark chocolate, so you may need to stir a bit more vigorously than you're used to). Grease a 9x9 or 8x8 pan.
- When the white chocolate is melted, stir in half of your crushed candy canes, then add in as much as you want, reserving a bit to sprinkle on the very top. Pour into an 8x8 or 9x9 pan (I used an 8x8, but I would have preferred a 9x9). Set aside to cool, and cut the fudge when it is room temperature. Makes 24-28 pieces of fudge.
Carnation Evaporated Milk-12 oz, 12 ct