Ingredients with Measurements:
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1/2 teaspoon salt
- 1 package (12 ounces) white chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried plums (sugar plums)
- Purple food coloring (optional)
Special equipment needed:
- Candy thermometer
- 8-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. Line an 8-inch square baking pan with parchment paper and set aside.
2. In a medium saucepan, combine sugar, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Once boiling, insert a candy thermometer and continue to cook, stirring occasionally, until the temperature reaches 234°F (soft-ball stage).
4. Remove from heat and stir in white chocolate chips, marshmallow creme, vanilla extract, and purple food coloring (if using). Stir until everything is melted and well combined.
5. Fold in chopped dried plums and pour mixture into the prepared pan.
6. Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until firm.
7. Once firm, remove the fudge from the pan and cut into small squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Soft-ball stage (234°F)
Serving size:
- Makes about 36 small squares
Nutritional information:
- Calories: 130
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 45mg
- Carbohydrates: 19g
- Fiber: 0g
- Sugar: 18g
- Protein: 1g
Substitutions for ingredients:
- Dried plums can be substituted with dried apricots or raisins.
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
Variations:
- Add chopped nuts such as almonds or pecans for added texture.
- Use different food coloring to match the occasion or holiday.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Stir constantly while cooking to prevent burning.
- Let the fudge cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Fudge can be served chilled or at room temperature.
Presentation ideas:
- Arrange the fudge squares on a platter and sprinkle with edible glitter or powdered sugar for added sparkle.
Garnishes:
- Garnish with a small piece of dried plum or a sprinkle of purple sugar.
Pairings:
- Serve with a cup of hot cocoa or coffee.
Suggested side dishes:
- Serve with a fruit platter or cheese board.
Troubleshooting advice:
- If the fudge doesn't set properly, it may not have reached the correct temperature. Try reheating the mixture and cooking it for a few more minutes.
Food safety advice:
- Use caution when working with hot sugar mixtures as they can cause severe burns.
Food history:
- Sugar plums were originally a type of candy made from dried fruit and spices. They were popular in the 17th and 18th centuries.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve as a holiday treat or gift.
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