Imperial Sugar
Dixie Crystals

Shamrock Fudge


  • 2 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3/4 cup heavy whipping cream
  • 3/4 cup unsalted butter, room temperature
  • Pinch of salt
  • 1 (11 oz.) bag premium white chocolate baking chips
  • 1 (7 oz.) jar marshmallow fluff
  • 1 teaspoon vanilla extract
  • Green gel food color
  • Festive sprinkles


  1. Line a 9 or 10-inch square baking dish with parchment paper or double layers of foil. Set aside.
  2. In a large bowl, place white chocolate and marshmallow fluff.
  3. In a large saucepan, melt sugar, heavy cream, butter, and salt. Cook over medium heat until mixture boils, stirring continuously. Boil for 4-5 minutes, or until a candy thermometer reads 234°F.
  4. Pour over white chocolate, add vanilla extract and food color. Stir until chocolate is completely melted and combined. Immediately pour into prepared dish, top with sprinkles and refrigerate minimum 6 hours, preferably overnight.
  5. Cut into bite-sized pieces. Store in airtight container in refrigerator.
Dixie Crystals Insight

Recipe developed by Terri Truscello Miller @LoveandConfections.