White Hot Fudge

Lynnda Cloutier

By
@eatygourmet

this creamy, sticky sauce is the vanilla version of the classic ice cream topping. Packed in a little sweet jar, it make a great edible gift.I want to say this came from Cuisine Tonight, but I can't remember


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Ingredients

1 jar marshmallow creme, 7.5 oz
3 oz. white chocolate, chopped
1/4 cup light corn syrup
2 tbsp. heavy cream
1/4 tsp. salt
1 tsp. vanilla bean paste

Directions Step-By-Step

1
In a medium heatproof bowl, mix all ingredients except vanilla bean pate. Set bowl over a pan of simmering water and stir mixture occasionally until it is completely smooth and the white chocolate is melted. Remove bowl from heat and stir in vanilla bean paste.
2
Let cool for 5 minutes and then serve warm over ice cream. Store leftovers in an airtight container in refrigerator for up to 1 week. Rewarm gently before serving.

About this Recipe

Course/Dish: Other Desserts