White Chocolate Fudge

Last year while I was visiting my family, my mom and I made an impulse stop at Rocky Mountain Chocolate Factory while we were doing a little shopping. I was about 6 months pregnant at the time, and was just starting to be able to find food even remotely appealing. I felt pretty good that day, so I binged and purchased several different pieces to “sample.” Of course, I shared with my family.

Our most favorite was a white chocolate fudge that had M&M’s mixed throughout. Mom and I (mostly Mom…I supervised) set out to recreate it–or to at least find an acceptable counterfeit.

The first attempt involved melting Almond Bark and stirring in the candy before pouring it into the dish to cool. The M&M’s didn’t handle the heat very well, though, and many cracked; thus, tarnishing the lovely white almond bark with melted chocolate. The taste was good, but it wasn’t great.

We decided to try to go a “fudgy” route for round 2. We adapted Kraft’s Fantasy Fudge recipe and were pretty pleased with the results. Instead of trying to mix in the candy to the hot fudge, we opted to sprinkle them on top instead. This worked a lot better.

After I made a batch this year, I decided that they would be even better–decidedly better, in fact–if I had crushed some Oreos in the food processor and mixed those into the fudge before pouring it into my 9 x 13 pan to cool. I called my mom to share my “Aha!” She responded, “Didn’t we try that last year?” Hmmmm…. Neither of us could be quite sure, but we agreed that adding the Oreos to the mix is a must next time. Now that I’ve documented that step here, surely there will be no excuse for our faulty memories in the future–at least, not in regards to this recipe. 🙂


White Chocolate Fudge

3 c sugar
3/4 c butter
1 – 5 oz can (about 2/3 c) evaporated milk
12 oz white chocolate, chopped
(Note: I used white chocolate chips)
1 – 7 oz jar Marshmallow Creme
1 tsp vanilla

Crushed Oreos (not pictured)
3/4 – 1 lb bag M&M’s (Note: I used the dark chocolate kind)

Lightly grease a 9 x 13 dish.

Place sugar, butter and evaporated milk in large, heavy saucepan. Bring to full, rolling boil on medium heat, stirring constantly. Boil until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

Add white chocolate and marshmallow creme. Stir until completely melted. Add vanilla and Oreos. Mix well.

Pour immediately into prepared dish and spread to form an even layer. Sprinkle with M&M’s. Using gentle pressure, press the candy into the top of the fudge.

Let stand at room temperature 4 hours or until completely cooled. Store in a tightly covered container at room temperature.


5 Responses

  1. YUMMY!!!

  2. I couldnt resist to add you to my blogroll after seeing this picture! M&M are my favs too and the Fudge looks superdelicious!!

  3. Swapnap, thanks so much for your comment! And thanks for adding me to your blogroll!

  4. these at first looked really nice, but after a few bites its kinda gross. you just eat too much and make yourself sick. not a good idea at all , quite disgusting really. i strongly reccomend to try something out of the womens weekly cookbooks. spinach and broccoli is sooooooooo delish.

  5. Jess, sorry you weren’t a fan of the recipe. With most fudges, this recipe included, I usually prefer bite size pieces; otherwise, it’s too rich for my tastes.

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