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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Snowflake Fudge

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Ingredients

• 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.)

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Instructions

1. Place 2 sheets of parchment paper in a criss cross pattern in a 9×13 pan. Spray with cooking spray.
2. Add everything except the white chocolate chips to a large saucepan. Heat over medium heat. Bring to a boil.
3. Boil for 5 minutes. Remove from heat and stir in white chocolate chips.
4. 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.