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Ingredients
Scale
- 3 cups (600 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 1 tablespoon light corn syrup
- 1 bag (11 ounces) white chocolate chips
- 1 jar (7 ounces / 198 g) marshmallow fluff, or marshmallow creme
- 1 tablespoon lemon extract
- 3 to 5 drops yellow gel food coloring, or enough to reach your desired shade of yellow
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal. Set aside.
- In a large saucepan over medium heat, combine sugar, butter, evaporated milk, and corn syrup. Heat until it just comes to a boil.
- Once boiling, stop stirring and let it boil undisturbed until the mixture reaches 234°F (soft-ball stage) on a candy thermometer, about 5 minutes. If sugar crystals form on the sides, gently brush them down with a wet pastry brush. Remove from heat immediately.
- Let the mixture sit for 1 to 2 minutes, then stir in the white chocolate chips until fully melted and smooth.
- Beat in marshmallow fluff until well combined and creamy; do not overmix.
- Scoop out 1 cup of the mixture into a small bowl; this will stay plain white for swirling. Stir the lemon extract and yellow gel food coloring into the remaining mixture until evenly tinted.
- Pour the lemon mixture into the prepared pan, spreading evenly. Dollop the reserved white mixture over the top and gently swirl with a knife or skewer for a marbled creamsicle effect.
- Let the fudge cool at room temperature for about 2 hours, or refrigerate 1 to 2 hours. For a faster set, freeze for 30 minutes.
- Once firm, lift the fudge from the pan using the parchment overhang and cut into squares.
Notes
For best results, ensure the candy thermometer is accurate as boiling to the correct temperature is crucial.
Store leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 145 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 23g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg