Ingredients

2 ¾ cups (550 g) granulated sugar

¾ cup (1 ½ sticks / 170 g) unsalted butter

⅔ cup (168 g) evaporated milk

2 tablespoons molasses

2 cups (340 g) white chocolate chips

1 jar (7 ounces) marshmallow fluff (or marshmallow creme)

1 teaspoon vanilla extract

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 teaspoon molasses (for drizzling)

Instructions

Step 1: Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal of the fudge.

Step 2: In a large, heavy-bottomed saucepan over medium heat, combine the sugar, butter, evaporated milk, and 2 tablespoons molasses. Stir constantly until the mixture comes to a gentle boil.

Step 3: Continue cooking, stirring frequently, until the mixture reaches 234°F to 238°F on a candy thermometer (the soft-ball stage), about 5 minutes. Remove the pan from heat.

Step 4: Immediately stir in the white chocolate chips until mostly melted and the mixture becomes smooth.

Step 5: Add the marshmallow fluff, vanilla extract, ground cinnamon, ground ginger, and ground cloves. Stir until fully combined and smooth.

Step 6: Pour the fudge mixture into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.

Step 7: Drizzle 1 teaspoon of molasses over the top and gently swirl it into the fudge using a knife or skewer to create a marbled effect.

Step 8: Let the fudge cool at room temperature for at least 2 hours, or until fully set.

Step 9: Using the parchment paper overhang, lift the fudge out of the pan and cut into squares. Lightly grease your knife to make cleaner cuts if desired.

Tips & Variations

Use a candy thermometer for precise temperature to achieve the perfect fudge texture.

Swap white chocolate chips for dark or milk chocolate chips for a different flavor profile.

Add chopped nuts like pecans or walnuts for extra crunch.

If marshmallow fluff is unavailable, you can make homemade marshmallow creme or use melted marshmallows as a substitute.

Storage

Store the fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it refrigerated for up to 3 weeks. Allow refrigerated fudge to come to room temperature before serving for the best texture. Fudge can also be frozen for up to 3 months; thaw in the refrigerator overnight before serving.

FAQs

Can I make this fudge without a candy thermometer?

While a candy thermometer ensures the perfect texture by reaching the soft-ball stage, you can test the fudge by dropping a small amount of syrup into cold water; it should form a soft, pliable ball. However, using a thermometer is more reliable and recommended.

Why does my fudge turn out grainy?

Grainy fudge usually means the sugar crystals have formed during cooking or cooling. To avoid this, stir gently and consistently while cooking, avoid getting sugar crystals on the sides of the pan, and don’t disturb the fudge while it cools and sets.