Directions

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1. In a heavy saucepan combine sugar, butter, and half and half
2. Cook over medium, stirring often, to 234°F / 112°C (soft ball stage). Use a candy thermometer and do not exceed 236°F to prevent crumbly texture.
3. Remove from heat immediately.

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1. Add marshmallow fluff, white chocolate, vanilla, irish cream flavoring, and a pinch of salt to saucepan.

2. Stir in until silky.

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1. Lightly mist cavities with baking spray.
2. Pour 150 grams of warm fudge into each mold cavity.
3. Tap pan firmly on counter to level. Use the back of a greased spoon to spread evenly.
4. Let set 8–10 hours at room temp or refrigerate for 90 minutes or flash freeze for 30 minutes.
5. Optional: Drizzle with melted chocolate and top with mini chocolate chips

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1. Melt 3 oz of white chocolate in the microwave in 30-second increments, stirring between each round until smooth.

2. Transfer to a piping bag and snip a small tip.

3. Lightly drizzle over each fudge bar, then sprinkle with crushed pistachio.

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1. I package my fudge in boutique boxes in pink or white lined with greaseproof paper and an optional wrap/sticker. You can also see my packaging video here.