White Christmas Fudge
Serves: 64 (1-inch) squares
 
Ingredients
  • 2 cups granulated sugar
  • 1⁄2 cup heavy whipping cream
  • 1⁄4 cup unsalted butter
  • 3⁄4 teaspoon fine sea salt
  • 3 (4-ounce) bars white baking chocolate*, chopped
  • 1 (7-ounce) jar marshmallow crème
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1⁄2 cup chopped salted, roasted shelled pistachios
  • 1⁄2 cup dried currants
  • Garnish: chopped roasted pistachios
Instructions
  1. Line an 8-inch square baking pan with parchment paper, letting paper extend over edges of pan by 2 inches. Spray parchment paper with cooking spray.
  2. In a medium saucepan, bring to a boil together sugar, cream, butter, and salt over medium heat, stirring constantly, until a candy thermometer registers 234°. Remove from heat. Vigorously stir in white chocolate, marshmallow crème, vanilla extract, and cinnamon until combined. Fold in pistachios and currants. Pour fudge into prepared pan.
  3. Garnish fudge with a sprinkle of chopped pistachios, if desired. Let cool to room temperature. Refrigerate until cold and set, at least 4 hours, before cutting into 64 (1-inch) squares.
Notes
*We used Ghirardelli.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-christmas-fudge/