White Chocolate Tie-Dyed Fudge

Super easy white chocolate fudge. Keep it white or dress it up for special occasions and holidays!

 
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Directions

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1. Line an 8 x 8 baking dish with parchment paper. Set aside.

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2. In a large pot, combine the butter, coconut oil, sugar and evaporated milk.

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3. Cook over medium heat, stirring frequently. When it comes to a boil, stir constantly for 4 minutes.

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4. Remove from heat and add the marshmallow crème, white chocolate chips and vanilla. Stir until smooth.

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5. Divide the mixture into 3 bowls.

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6. Use food coloring to tint whichever colors you want.

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7. Pour the first color of fudge into the prepared baking dish, followed by the second color, and then the last color.

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8. Use a knife to drag through the mixture, combining to form the marbled effect.

 
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9. Let cool in fridge at least 2 hours before cutting.

 
White Chocolate Tie-Dyed Fudge

White Chocolate Tie-Dyed Fudge

Yield: 40 pieces
Author:
prep time: 20 Mcook time: 2 hourtotal time: 2 H & 20 M
Super easy white chocolate fudge. Keep it white or dress it up for special occasions and holidays! We made ours for the 4th of July

ingredients:

  • 1⁄2 cup butter
  • 1⁄4 cup coconut oil
  • 5 oz evaporated milk
  • 2 1⁄2 cups sugar
  • 7 oz marshmallow creme
  • 12 oz white chocolate chips
  • 1 tsp vanilla
  • *Food coloring of your choice (optional)

instructions:

How to cook White Chocolate Tie-Dyed Fudge

  1. Line an 8 x 8 baking dish with parchment paper. Set aside.
  2. In a large pot, combine the butter, coconut oil, sugar and evaporated milk.
  3. Cook over medium heat, stirring frequently. When it comes to a boil, stir constantly for 4 minutes.
  4. Remove from heat and add the marshmallow crème, white chocolate chips and vanilla. Stir until smooth.
  5. Divide the mixture into 3 bowls.
  6. Use food coloring to tint whichever colors you want.
  7. Pour the first color of fudge into the prepared baking dish, followed by the second color, and then the last color. 
  8. Use a knife to drag through the mixture, combining to form the marbled effect.
  9. Let cool in fridge at least 2 hours before cutting.

NOTES:

You can substitute an equal amount of butter for the coconut oil. The coconut oil adds flavor to the fudge that we prefer. You do not have to use food coloring. If you want basic white chocolate fudge, skip the coloring steps and pour entire mixture into baking dish and cool in fridge.

Calories

148.07

Fat (grams)

6.69

Sat. Fat (grams)

4.42

Carbs (grams)

21.98

Fiber (grams)

0.02

Net carbs

21.96

Sugar (grams)

20.76

Protein (grams)

0.88

Sodium (milligrams)

34.18

Cholesterol (grams)

9.03
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