This post, for Easter fudge, is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of recipes. All opinions are mine.
Truth be told, I am not a huge fan of fudge. Maybe it’s because I have yet to find one I really like. Until now. For Spring Sweets Week I knew I wanted a white fudge to show off sprinkles. So I turned to Marshmallow Fluff. One the best I’d had to this point was made with fluff.
So I started with the basics – sugar, butter and half and half. Why half and half? That’s easy, it’s richer than milk! I used my new saucepan from sponsor Swiss Diamond. I have to say, I REALLY love this pan. Sugar can be so difficult to clean up on a pan. It’s sticky and if it burns, well, get ready to use elbow grease. The Swiss Diamond pan cleans up beautifully!
The layers of color in the fudge are fun, festive, and prefect for Easter or any springtime occasion. It’s creamy and melts in your mouth, almost like frosting. Wrap it up in cellophane bags and put at place settings as a dual name card/ favor for your Easter guests. Set a tray out on your dessert buffet table.
More fudge recipes:
- 3 cups sugar
- ¾ cup butter
- ⅔ cup half and half
- 12 ounces white chocolate chips
- 7 ounces marshmallow creme
- 1-2 drops food coloring per bowl
- Line 9-inch square pan with foil, with ends of foil extending over 2 of the sides. Spray foil and sides of pan with cooking spray. Set aside.
- Combine sugar, butter and half and half in a saucepan, I used Swiss Diamond saucepan, over medium heat until mixture comes to a full boil. Once it comes to a full boil, cook 4 minutes, stirring constantly. Remove from heat and add white chocolate chips and marshmallow creme. Stir until smooth and well mixed.
- Remove ¼ of the mixture to a small bowl. Remove another ¼ of the mixture to another small bowl. Add one or two drops of purple and pink food coloring to each small bowl. Stir both bowls until well mixed. Leave mixture in saucepan white.
- Pour the plain mixture into prepared pan. Add each of the colored mixtures in random drops over the surface. It's fine to leave areas of white showing. If any of batters start to thicken, stir vigorously until smooth again.
- Using the thin edge of a knife, run it back and forth a few times though fudge creating a swirled pattern. Once you get a pretty swirly pattern, stop. If you swirl too much the whole mixture will run together into one overall color. It's OK to have a layered look.
- Quickly sprinkle the top with sprinkles and gently press into the fudge.
- Cool completely and then cut into squares. Do not refrigerate, just cool for a few hours at room temperature. Use the foil handles to lift fudge from pan before cutting it into squares and serving.
Nutrition Information:Yield: 30 Serving Size: 1 piece
Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 55mgCarbohydrates: 32gFiber: 0gSugar: 31gProtein: 1g
Nutrition information automatically calculated. Recipe author has not checked the calculations.
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