The Sweetest Mistakes

My first batch of fudge was a disaster. I was in a hurry and did not stir it enough. It turned into a grainy, sugary mess. I still laugh at that.

That day I learned a good lesson. Taking your time in the kitchen matters. It turns simple ingredients into something magical. What is a kitchen mistake you have made?

Getting Everything Ready

First, let’s get our pan ready. Line a 9×13 inch pan with parchment paper. Then rub a little butter all over the inside. This keeps the fudge from sticking.

Now, put your white chocolate chips in a big bowl. Add the marshmallow cream, vanilla, and one cube of butter. Just set this bowl aside for now. We will come back to it soon.

The Magic of Melting Sugar

This is the most important part. Put the sugar, evaporated milk, and the other butter cube in a big pot. Stir it as it heats up. You have to watch it closely.

Once it boils, let it bubble for ten minutes. Stir it now and then so it does not burn. Doesn’t that smell amazing? Fun fact: This hot syrup is what makes the fudge smooth and not gritty.

Bringing It All Together

Carefully pour the hot syrup into the bowl with the chocolate. The heat will melt everything. Now, use your mixer to whip it all together. Watch it turn creamy and smooth.

Pour this beautiful mixture into your prepared pan. Working together like this matters. It reminds me how good things happen when we combine our efforts. Do you prefer to cook by yourself or with others?

The Nutty Final Touch

Now for the crunchy part. Sprinkle salted cashews all over the top of the fudge. Gently press them down so they stick. This adds a lovely salty crunch to all the sweetness.

Let the pan cool on the counter for a bit. Then put it in the fridge for a few hours. This patience is the final step to perfect fudge. Are you a patient person, or do you find waiting hard?

Setting Your Fudge Free

Time to get the fudge out of the pan. This part can be tricky. Turn the pan upside down over the counter. It might not come out right away.

If it is stuck, run hot water over the bottom of the pan for a few seconds. Hold your hand under it so the fudge does not fall in the sink. Then it should pop right out. Now you can cut it into little squares to share.

Ingredients:

Ingredient	Amount	Notes
Granulated Sugar	4 1/2 cups
Evaporated Milk	12 ounces	1 can
Butter	1 cup	2 cubes
White Chocolate Chips or Melting Wafers	30 ounces	Approximately 2 1/2 bags
Marshmallow Cream	7 ounces
Vanilla Extract	2 teaspoons
Cashews	6-9 ounces	Salted

My Favorite White Chocolate Fudge

Oh, this fudge recipe is a real treasure. I got it from my friend Marjorie years ago. We would make it every holiday season. The smell of sugar and vanilla filled our whole kitchen. I still laugh at that.

It feels like a warm hug in a pan. The white chocolate makes it so creamy. And the salty cashews on top are just perfect. Doesn’t that sound amazing? Let’s get our aprons on and make some magic.

• Step 1: First, let’s get our pan ready. Line a 9×13 inch pan with parchment paper. Then rub a little butter all over the inside. This keeps the fudge from sticking. It’s like tucking it into a soft bed.
• Step 2: Now, put some things in a big mixing bowl. You need white chocolate chips, a cube of butter, marshmallow cream, and vanilla. Just let them sit there together for now. They will become good friends soon.
• Step 3: This is the most important part. Put the sugar, evaporated milk, and another cube of butter in a big pot. Bring it to a boil and let it bubble for ten minutes. You must stir it sometimes so it doesn’t burn. (My hard-learned tip: use the biggest pot you have. This mixture likes to bubble up high!)
• Step 4: Carefully pour that hot, bubbly syrup into your mixing bowl. The heat will melt everything. Now, turn on your mixer and whip it all together. Watch it turn smooth and shiny. It’s a wonderful sight.
• Step 5: Pour your beautiful fudge into the waiting pan. Sprinkle all those salty cashews over the top. Gently press them down so they stick. Then the pan goes into the fridge for a few hours to sleep and get firm.
• Step 6: Time to get the fudge out! Turn the pan upside down over the counter. If it’s shy, run hot water on the pan’s bottom for a few seconds. Hold your hand under it so it doesn’t fall. It should pop right out.
• Step 7: Flip your big fudge slab onto some parchment paper. Then, get a big knife and cut it into little squares. I always get about forty pieces. What’s your favorite nut to put on top? Share below!

Cook Time: 15 minutes
Total Time: 3 hours 15 minutes
Yield: 40 pieces
Category: Dessert, Candy

Three Fun Twists to Try

This fudge is wonderful as it is. But you can also play with it. It’s fun to make it your own. Here are a few ideas I love. They always make people smile.

• Berry Blast: Mix in some dried cranberries with the cashews. It adds a little tart, chewy pop.
• Peppermint Party: Swap the vanilla for peppermint extract. Top with crushed candy canes for a holiday treat.
• S’mores Dream: Use milk chocolate chips instead of white. Top with crushed graham crackers and mini marshmallows.

Which one would you try first? Comment below!

Serving Your Sweet Creation

This fudge is rich, so a small piece is just right. I love putting a few squares on a pretty plate. It makes any day feel special. Doesn’t that smell amazing?

For a real treat, serve it with a hot drink. A cup of strong coffee cuts through the sweetness. Or a cold glass of milk is a classic choice. A little mug of hot cocoa is perfect, too.

Which would you choose tonight?

Keeping Your Fudge Fresh

This fudge keeps well in the fridge. Just store it in a sealed container. It will stay fresh for about two weeks.

You can also freeze it for a longer treat. Wrap the pieces tightly in plastic wrap. Then place them in a freezer bag. It will be good for three months.

I once left a batch on the counter too long. It became a bit too soft. Now I always use the fridge. This keeps the texture just right.

Batch cooking matters because it saves you time. You can make a big pan for later. Then you always have a sweet treat ready for guests.

Have you ever tried storing it this way? Share below!

Fudge Fixes for Common Troubles

Sometimes fudge can be too soft. This happens if you did not boil it long enough. Just chill it longer in the fridge to help it set.

I remember when my fudge was too grainy. The sugar had not fully melted. Stirring it more often while boiling fixes this. It makes the fudge smooth.

Your nuts might fall off the top. Press them into the warm fudge firmly. This makes sure they stick when you slice it later.

Fixing these issues builds your cooking confidence. You learn that small changes make a big difference. A smooth texture also makes the flavor much better.

Which of these problems have you run into before?

Your Fudge Questions Answered

Q: Is this fudge gluten-free?

A: Yes, it is! Just check your vanilla extract label to be sure.

Q: Can I make it ahead of time?

A: Absolutely. Make it a day or two before you need it.

Q: What can I use instead of cashews?

A: You can use pistachios or dried cranberries. Or just leave the topping off.

Q: Can I make a smaller batch?

A: Yes, you can cut all the ingredients in half. Use a smaller pan, like an 8×8.

Q: Any other fun tips?

A: Try adding a little peppermint extract for a holiday twist. A fun fact: fudge was invented by accident in the USA!

Which tip will you try first?

Share Your Sweet Creations

I hope you love making this white chocolate fudge. It is one of my favorite recipes to share. The kitchen is the best place for making memories.

I would love to see your beautiful results. Please share a picture of your fudge platter. It always makes my day to see your creations.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.