Shamrock Fudge

Products Used


  • 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.

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