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Fruitcake Fudge

This fusion of classic holiday flavors and the creamy richness of white chocolate creates a confectionery masterpiece that is sure to elevate your seasonal celebrations
Fruitcake Fudge
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Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling: 2 hours
Total Time: 2 hours 25 minutes
Servings (slide to adjust): 30
Chef Adrienne Boswell
Course: Dessert
Cuisine: American
Diet: Gluten Free
Difficulty: Moderate
Newsletter: 2024-11-30
Allergen: Dairy
Calories per serving: 143kcal
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Equipment

*
8-inch glass baking dish
*8-inch glass baking dish
*
Parchment Paper
*Parchment Paper
*
4-quart saucepan
*4-quart saucepan

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Ingredients

  • 3 cups sugar
  • ¼ cup unsalted butter
  • 12 oz Sweetened Condensed Milk
  • 1 tablespoon Bourbon flavoring
  • 1 teaspoon nutmeg, freshly grated
  • 1 tablespoon cinnamon, Vietnamese preferred
  • 1 teaspoon vanilla, imitation preferred
  • 4 oz candied fruit
  • 7 oz marshmallow creme
  • 12 oz white chocolate chips
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

  • Have ready a 9x12 inch pan lined with parchment paper.
  • 3 cups sugar
    Put a large saucepan on the stove. Add the sugar.
    Fruitcake Fudge
  • 1/4 cup unsalted butter
    Add the butter.
    Fruitcake Fudge
  • 12 oz Sweetened Condensed Milk
    Add the sweetened condensed milk.
  • Cook on low heat until the mixture comes to a boil, stirring frequently. Be careful to not let the mixture burn.
    Fruitcake Fudge
  • Boil for 5 minutes, stirring constantly. Make sure to stir to the bottom to avoid hot spots and burning.
    Fruitcake Fudge
  • 1 tablespoon Bourbon flavoring, 1 teaspoon nutmeg, 1 tablespoon cinnamon, 1 teaspoon vanilla
    Take the pan off the flame. Put the bourbon flavoring, vanilla and spices in and stir.
    Fruitcake Fudge
  • 4 oz candied fruit
    Add the candied fruit and stir. Put the pan back on low heat and stir until the mixture bubbles. Remove the pan from the heat.
    Fruitcake Fudge
  • 7 oz marshmallow creme
    Add the marshmallow creme and stir. Put the pan back on the flame, and stir constantly until all the marshmallows have melted. You should not have any streaks of white.
    Fruitcake Fudge
  • 12 oz white chocolate chips
    Remove the pan from the flame. Add the chips to the pan, slowly, stirring all the while.
    Fruitcake Fudge
  • Lower the flame and put the pan back on the flame. Stir briskly until all the chocolate is melted and there are no white streaks. Remove the pot from the flame.
  • Pour the lot into the prepared pan.
    Fruitcake Fudge
  • Allow to cool over night.
  • Using the sides of the parchment paper, remove the candy from the pan. Carefully peel the parchment paper from the sides and bottom, but leave the block on the paper - it's just easier to cut it that way.
  • Cut into squares and arrange on a nice serving dish or tins to give as gifts.
    Fruitcake Fudge

Notes

You may use a 9x12-inch pan, but your fudge will be thinner.

Nutrition

Calories: 143kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 41mgPotassium: 33mgFiber: 0.4gSugar: 19gVitamin A: 85IUVitamin C: 0.2mgCalcium: 62mgIron: 0.2mg
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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