Creamy Dreamy Crème Brûlée Fudge
Elevating Fudge for the Holidays
When you think of special desserts, the ones that you get excited to order on special occasions what do you think of? I always think of Crème Brûlée. If it’s on a menu, you bet I am ordering it. The hard sugar topping is one of my favorite parts. Hearing that hard snap when you crack the sugar topping. Tasting the sweet slightly bitter caramel flavor and hard texture mixed with the creamy filling are what my dreams are made of.
When I started coming up with the recipes for the 12 days of sweets I wanted to come up with a way that I could include Crème Brûlée. The creamiest dessert in the holiday dessert I could think of was fudge. So what better than creating Crème Brûlée Fudge!
Prep time: 30 - 40 minutes total time 2 hours and 30 -40 minutes
Serves: 24 pieces
KITCHEN TOOLS NEEDED
5 prep bowls
1 large mixing bowl
8” x 8” baking tin
YBL Crème Brûlée Fudge
2/3 cup evaporated milk
1/4 cup butter
2 cups of sugar, plus 4 tbsp more for topping
1 cup miniature marshmallows
2 cups white chocolate chips
If you don’t own a blowtorch, you can use your oven broiler to caramelize the sugar topping.
Measure all ingredients into separate prep bowls.
Line the 8” x 8” tin with aluminum foil and set aside.
Add marshmallows and white chocolate chips to large mixing bowl and stir to combine. Set aside near stove.
In a large saucepan over low heat add evaporated milk, butter, and sugar.
Once butter has melted and sugar is dissolved clip the candy thermometer to the side of the saucepan and turn temperature to medium.
Continue stirring and boiling the mixture until the thermometer 240°F (high soft ball stage).
Remove from the heat and immediately pour the hot mixture over the marshmallows and white chocolate chips.
Quickly stir the mixture, marshmallows, and white chocolate chips. You want everything to melt and combine to be a smooth paste. This mixture starts to set pretty quick so make sure you work fast.
Pour final mixture into the 8” x 8” prepared tin.
While still warm and setting sprinkle granulated sugar over the entire top of the fudge.
Torch the sugar to caramelize. Once all the sugar is caramelized set aside in fridge to set.
Once set you can cut into 24 squares. I found it easiest to oil my knife between each cut. The sugar held up nicely, and the fudge keeps for 2 weeks room temperature. If you refrigerate the fudge beyond the initial set time, you will find the texture changes as the fudge starts to dry out.
This is a great white chocolate fudge base recipe. You can modify it, by adding spices or different flavored chips. If you do modify it I’d love to hear how it turned out for you and what flavors you used in the comments below.