Creamy White Vanilla Fudge
User Reviews
5
Creamy White Vanilla Fudge
Description
Creamy White Vanilla Fudge is made by first preparing a pan lined with foil and coated with nonstick spray. Butter, sugar, and sour cream are cooked over medium heat until the sugar dissolves completely and the mixture reaches about 235°F on a candy thermometer, the soft-ball stage crucial for fudge texture. Then, white chocolate chips, marshmallow cream, salt, and pure vanilla extract are stirred in until fully melted and smooth. Optional mix-ins such as crushed Oreos, candy canes with peppermint extract, dried cranberries, caramel, and pecans can be added for flavor and texture variations. The mixture is poured into the prepared pan, smoothed, and allowed to set at room temperature for approximately two hours until firm enough to cut into small squares.
The recipe highlights the importance of temperature monitoring and stirring to avoid crystallization and ensure a smooth, creamy fudge. The finished product is a sweet, mellow vanilla fudge with a firm but creamy consistency suitable for gifting or dessert serving.
Ingredients
- cooking spray nonstick
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup sour cream full-fat
- 2 cups white chocolate chips or chopped white chocolate bar
- 1 jar 7 ounces Marshmallow Cream
- 1 1/2 teaspoon vanilla extract pure
- 1/2 teaspoon salt
- Optional add-ins:
- Oreo cookies crushed, for fudge
- candy canes crushed candy canes; 1/4 teaspoon peppermint extract; for fudge
- peppermint extract crushed candy canes; 1/4 teaspoon peppermint extract; for fudge
- dried cranberries Apricots, and Pistachios for Holiday Bark Fudge, chopped
- 1 1/2 cups caramel thick homemade caramel; 1 cup pecan halves; for fudge
- 1 1/2 cups pecans thick homemade caramel; 1 cup pecan halves; for fudge
Instructions
- Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray.
- Melt the butter in a medium saucepan over low heat.
- Add the sugar and sour cream and raise the heat to medium.
- Keep stirring frequently while the sugar dissolves. Brush down the sides of the pan occasionally with a spatula to remove sugar crystals.
- When the mixture comes to a boil, insert a candy thermometer. Continue to cook, stirring occasionally, until it registers 235 F.
- Remove from the heat and add the white chocolate chips, marshmallow cream, salt and vanilla, stirring until the white chocolate is entirely melted and the fudge is smooth. If adding any accompaniments, stir into fudge now.
- Pour into the prepared pan and smooth out.
- Let the fudge set at room temperature until firm, about 2 hours. Remove from the pan using the foil as handles and cut into small squares to serve.
- Store in airtight container so the fudge stays nice and fresh.
- *Recipe adapted from Elizabeth LaBau Craftsy Cooking Class
User Reviews
Overall Rating
5
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