Snowflake Fudge – white chocolate and orange fudge that doesn’t need a therometer and gets some help from marshmallows. Package and give as gifts.
Week 7! I was working on a photography project for a client and made a version of this fudge for them. When I am doing photography work for clients, a lot of time, I don’t want to eat what I am shooting. By the time I have made it, shot it, and then cleaned it up, I am usually over it. I give away what is left and my husband’s office is usually eager to eat the remnants.
This white chocolate orange fudge was so good, it never made it out the door. The kids loved it, Wes loved it (and that is saying something, he does not have a sweet tooth), and I loved it. Before I knew it, the 9×13 pan of fudge was history.
After I made it for my client, I kept thinking about it and knew that it needed to be included this year on the holiday treat list. The texture is perfect, I love the flavors, and it makes a lot.
This is a perfect food gift. You can wrap it up in a pretty box with some ribbon and a label and have a beautiful gift from your kitchen. You could color this fudge if you wanted to also.
I wanted to keep it the natural color and dress it up with some sparkling sugar and pretty baby blue sugar pearls. It reminded me of winter, so I have named this Snowflake Fudge.
3 cups Dixie Crystals powdered sugar
1 1/2 cups heavy cream
1 teaspoon salt
2 teaspoons vanilla
12 Tablespoons butter
4 1/2 cups mini marshmallows
1 Tablespoon orange zest
4 1/2 cups white chocolate chips (I use Ghiradelli.)
Place 2 sheets of parchment paper in a criss cross pattern in a 9×13 pan. Spray with cooking spray.
Add everything except the white chocolate chips to a large saucepan.
Heat over medium heat.
Bring to a boil.
Boil for 5 minutes.
Remove from heat and stir in white chocolate chips until they melt. You can add it back to the heat if they do not melt fully.
Pour fudge into pan. Chill for 15 minutes in the fridge.
Sprinkle with sprinkles if you like. Chill for 4 hours before cutting into small squares.
This recipe comes from Dixie Crystals.
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Wednesday 20th of October 2021
[…] Snowflake Fudge […]
Monday 23rd of December 2019
King Arthur Flour has an extract called Fiori di Sicilia that is orange and vanilla and would be perfect for this recipe. So good! :D
Saturday 4th of January 2020
Yes it would! That is a really delicious extract. I'm going there next week, I need to grab another bottle while I am there.
Monday 23rd of November 2015
I made these two years ago as a part of a cookie exchange but found that they didn't hold very well- were super soft...I'd like to give it another go. Do you think that perhaps I just didn't boil it long enough? Or are these meant to stay refrigerated? Thanks
Tuesday 24th of November 2015
I think so, mine came out as they did in the picture. I don't remember if I kept them cold.
Monday 22nd of December 2014
These are really good but really rich. I think next time I will only make half a recipe as they go a long way. Thank you for the orange extract tip...I didn't care for the orange zest but the extract would be perfect. The texture truly is amazing and perfect...delish!
Thursday 25th of December 2014
They are really rich, but delicious.
Monday 13th of October 2014
hi.. this recipe is just amazing..so hapy o find it..i have one question..can i put some fresh orange juice to make the fudge taste like orange creamcicle? plz help..thank you...
Thursday 16th of October 2014
I would say add orange extract. Candy recipes are very specific and I would be afraid that it wouldn't hold. And that is a lot of white chocolate to throw away if it doesn't