Shamrock Fudge

Products Used

Ingredients

Line a 9 or 10-inch square baking dish with parchment paper or double layers of foil. Set aside.
In a large bowl, place white chocolate and marshmallow fluff.
In a large saucepan, melt sugar, heavy cream, butter, and salt. Cook over medium heat until mixture boils, stirring continuously. Boil for 4-5 minutes, or until a candy thermometer reads 234°F.
Pour over white chocolate, add vanilla extract and food color. Stir until chocolate is completely melted and combined. Immediately pour into prepared dish, top with sprinkles and refrigerate minimum 6 hours, preferably overnight.
Cut into bite-sized pieces. Store in airtight container in refrigerator.

Imperial Sugar Insight

Recipe developed by Terri Truscello Miller @LoveandConfections.

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