Step One: Cook Base

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.

Step Two: Add-Ins

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

2. Stir in until silky.

Step Three: Fill Your Molds

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

Step Four: Drizzle and decorate

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.

Package Your Fudge

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.