Vanilla Honey Fudge

This vanilla honey fudge delivers a heavenly combination of sweet honey and vanilla in each creamy, melt-in-your-mouth square. The perfect balance of white chocolate and marshmallows creates an irresistible texture that will satisfy your sweet tooth and impress anyone lucky enough to try it.

I discovered this recipe during a holiday baking marathon and it quickly became my signature gift for neighbors and friends. The simplicity paired with the luxurious flavor makes it a recipe I return to whenever I need a foolproof dessert.

Ingredients

• Powdered sugar: Adds smoothness and helps prevent crystallization for the perfect fudge texture
• Honey: Provides natural sweetness and a subtle floral note that elevates this fudge beyond ordinary versions
• Unsalted butter: Creates richness and allows you to control the salt level separately
• Heavy cream: Contributes to that mouthwatering creaminess essential for perfect fudge
• Mini marshmallows: Act as stabilizers for foolproof results every time
• Salt: Balances the sweetness and enhances all the flavors
• Vanilla extract: Brings warmth and depth that complements the honey beautifully
• White chocolate chips: Form the base of this fudge choose premium brands for the best flavor and melting properties
• Plastic wrap: With a touch of oil ensures easy removal after setting

Step-by-Step Instructions

Prepare the Pan:

Line your square pan with plastic wrap ensuring generous overhang on all sides. The key is creating a smooth surface with no wrinkles in the corners. Lightly oil the plastic wrap surface using your fingertips to spread evenly this crucial step prevents sticking and makes removal effortless.

Combine Base Ingredients:

Add powdered sugar honey butter heavy cream mini marshmallows and salt to a large heavy bottomed saucepan. Use a saucepan with high sides as the mixture will bubble up during cooking. Make sure to have all ingredients measured out beforehand for smooth execution.

Cook the Mixture:

Place over medium heat and stir constantly with a heat resistant spatula making sure to scrape the bottom to prevent scorching. The mixture will gradually melt together becoming smooth and glossy as it approaches boiling point. Watch carefully as it begins to bubble around the edges.

Maintain the Simmer:

Once the mixture reaches a full boil continue cooking for exactly 7 minutes while stirring constantly. Keep at a gentle simmer not a rapid boil which could cause burning. The mixture will thicken noticeably and darken slightly to a beautiful golden hue indicating the sugars are properly cooking.

Add Finishing Ingredients:

Remove the pan from heat completely and immediately add vanilla extract and white chocolate chips. Stir vigorously until the chocolate is fully melted and the mixture becomes silky smooth with no visible chips remaining. This takes about 2 minutes of continuous stirring.

Set the Fudge:

Pour the molten fudge mixture into your prepared pan using a spatula to spread it evenly into corners. Tap the pan gently on the counter a few times to release any air bubbles. The surface should be smooth and glossy.

Chill and Cut:

Refrigerate for a minimum of 4 hours though overnight is preferred for the best texture development. When properly set the fudge will be firm to the touch but not brittle. Lift from the pan using the plastic wrap overhang then remove wrap completely before cutting into squares with a sharp knife.

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White chocolate is the silent hero in this recipe. I initially created this fudge when trying to use up pantry ingredients during a snowstorm and discovered the magical way honey and white chocolate complement each other. My grandmother who was skeptical of anything but traditional chocolate fudge asked for the recipe after just one bite.

Storage Solutions

Keep this fudge in an airtight container in the refrigerator for optimal freshness and texture. Place parchment paper between layers to prevent sticking. For longer storage you can freeze individual pieces wrapped tightly in plastic wrap and stored in a freezer container for up to 3 months. Allow frozen pieces to thaw in the refrigerator for several hours before serving.

Flavor Variations

Transform this base recipe by experimenting with different flavor profiles. Try adding 1/4 cup of toasted chopped nuts like macadamias or pecans for delightful crunch. Replace the vanilla with almond extract and add dried cherries for a sophisticated twist. For a festive holiday version incorporate crushed peppermint candies and a drop of peppermint extract. The honey base pairs beautifully with almost any addition you can imagine.

Troubleshooting Tips

If your fudge seems too soft after chilling return it to the refrigerator for additional time. Cutting issues can be resolved by warming your knife under hot water and wiping clean between cuts. Should your fudge turn out grainy this typically indicates the mixture wasn't stirred enough during cooking or was cooked at too high a temperature. Remember that humidity can affect candy making so on particularly humid days you might need to adjust cooking time slightly.

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This recipe is simple yet delivers luxurious results that will quickly become a favorite for any occasion.

Frequently Asked Questions

→ How do I ensure my fudge turns out creamy?

Stir consistently while boiling to avoid crystallization. Use quality ingredients, especially white chocolate and marshmallows, to maintain a smooth texture.

→ Can I use a substitute for white chocolate chips?

Yes, but using premium white chocolate is recommended for flavor. You can try milk or dark chocolate for a different taste, though it will change the overall profile.

→ How long does it take for the fudge to set?

Refrigerate the fudge for at least 4 hours, but it’s best to leave it overnight for the best results and ease of cutting.

→ What’s the best way to store this fudge?

Store the fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze individual pieces wrapped in plastic and sealed in a container.

→ Can I add other flavors to this fudge?

Absolutely! You can mix in nuts, dried fruits, or even a drizzle of caramel on top before chilling for added texture and flavor.