From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Grease a square baking dish (8×8 or 9×9 inches) with butter and line it with parchment, leaving overhang on 2 sides.
2
Add the sugar, butter, and evaporated milk to a medium saucepan over medium heat. Cook for a few minutes, whisking constantly, until the butter has melted and the mixture comes to a low boil. This will take about 5-10 minutes.
3
Once boiling, cook for an additional 5 minutes at medium or medium-low heat, whisking constantly. If you’re using a thermometer, the temperature should reach between 230°F and 234°F.
4
Remove from the heat and whisk in the marshmallow creme, extracts, and salt (if using).
5
Quickly pour ⅓ of the hot sugar and marshmallow mixture into a bowl and mix in the white chocolate, stirring until it melts.
6
Add the semisweet chocolate to the remaining mixture in the pot and stir until the chocolate melts and mixes in.
7
Pour the semisweet chocolate mixture into the prepared baking dish and spread it into an even layer with a spatula. Layer the white chocolate mixture on top of the semisweet as evenly as possible.
8
Cover with crushed candy canes and let cool at room temperature or in the fridge for 2-3 hours to set.
9
Use the parchment overhang to lift the fudge from the dish. Cut it into small squares (we cut this into 48 pieces). If you want bigger pieces of fudge, you can cut this into 36 squares instead or even 25. Serve at room temperature or chilled.
My Calorie Intake
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Tips & Tricks (5)
- Temperature Control is Critical 🌡️Keep your butter and chocolate mixture at 110-115°F while combining ingredients to prevent the marshmallow creme from breaking down and ensure a perfectly smooth, creamy texture without graininess.
- Crush Candy Canes at the Last Moment 🍭Pulse candy canes into varying sizes (fine powder mixed with larger chunks) just before topping to maintain their crispness and prevent them from absorbing moisture and dissolving into the fudge.
- Use a Silicone Spatula for Complete Incorporation 🥄Fold ingredients with a silicone spatula using slow, deliberate strokes rather than stirring to fully incorporate the marshmallow creme without creating air bubbles that cause an uneven texture.
- Toast Your Sea Salt Lightly ✨Gently warm the sea salt in a dry pan for 30 seconds before sprinkling to enhance its mineral notes and ensure it adheres to the fudge surface rather than sliding off.
- Chill in Two Stages for Perfect Slicing 🧊Refrigerate for 2 hours until firm, then cut into pieces and freeze for an additional 30 minutes so the fudge holds its shape cleanly without crumbling or sticking to your knife.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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