Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Medium saucepan
- Large heatproof mixing bowl (if using double boiler method)
- Rubber spatula or wooden spoon
- Measuring cups
- Knife for cutting
Step-by-Step Instructions
The success of this fudge starts with perfect preparation. I always, always line my 8×8 pan with parchment paper, leaving an overhang on two sides. This isn’t just for easy cleanup—it’s your only way to lift the entire slab of fudge out perfectly for cutting. I learned this the hard way when I tried to pry my first batch out with a spatula; it was a crumbly disaster. Next, I combine my white chocolate chips, sweetened condensed milk, and that pinch of salt in a medium saucepan. The salt is crucial—it cuts the overwhelming sweetness and makes the cotton candy flavor pop.
Now for the melting process, which requires patience and a gentle touch. I place the saucepan over the lowest possible heat on my stove. I’ve tried microwaving, but stovetop gives me more control. I stir constantly and gently with a rubber spatula. You must watch it like a hawk! White chocolate is notorious for seizing if it gets too hot. The goal is to melt everything together into a smooth, glossy, lava-like mixture. This usually takes about 5-7 minutes. Once it’s perfectly smooth with no lumps, I immediately remove it from the heat and stir in the vanilla extract.
Here’s where the magic happens: adding the cotton candy flavor. If you found the swirled pink and blue candy melts, you’re in luck—they provide both color and flavor. I fold them into the warm white chocolate base until they’re just mostly melted, leaving lovely streaks of pastel. If you can only find white candy melts, this is where you’d add a drop or two of pink food coloring and a teaspoon of cotton candy flavoring oil (not extract—oil is stronger!). I stir until I achieve a beautiful, marbled pastel hue. (See the next page below to continue…)