Equipment Needed
- 9×9 inch baking pan
- Parchment paper
- Heavy-bottomed, 3-quart saucepan
- Candy thermometer (non-negotiable!)
- Heatproof spatulas
- Two medium mixing bowls
- Whisk
- Small saucepan or microwave-safe bowl
Step-by-Step Instructions
First, prep your pan. Line a 9×9 inch pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly butter the parchment. Now, for the fudge base. In your heavy-bottomed saucepan, combine the granulated sugar, butter, heavy cream, and corn syrup. Attach your candy thermometer to the side of the pot, making sure the tip is submerged but not touching the bottom. Cook this mixture over medium heat, stirring constantly with a heatproof spatula until the butter melts and the sugar dissolves. This is your foundation, and stirring well here prevents sugar crystals from forming on the sides of the pot.
Once the mixture comes to a boil, stop stirring. This is important! Let it boil without disturbance until it reaches exactly 234°F (soft-ball stage) on the candy thermometer. This can take 10-15 minutes. Do not walk away. I learned the hard way that letting it go just 5 degrees over can make your fudge firm and crumbly instead of soft and creamy. The moment it hits 234°F, immediately remove the pot from the heat. Working quickly, pour the hot syrup over the chopped white chocolate and marshmallow cream in a large mixing bowl. Let it sit undisturbed for 5 full minutes—this allows the heat to melt the chocolate gently.
After 5 minutes, add the vanilla extract. Now, beat the mixture with an electric mixer on medium speed until it is completely smooth, thick, and has lost its gloss, about 5-7 minutes. You’ll see it transform from a glossy liquid to a thick, opaque, pudding-like batter. This beating step incorporates air and is what gives fudge its signature texture. Pour about two-thirds of this white vanilla fudge into your prepared pan, spreading it into an even layer with a spatula. This is your “cake” layer.(See the next page below to continue…)