Real Recipes From Real Home Cooks ®

ivory fudge

(2 ratings)
Blue Ribbon Recipe by
Judy Kaye
Hazelwood, MO

This is a fudge I used to make at Christmas when I owned my own shop. It was so popular that after the second year, I sold it by request only because it was that good. This fudge is excellent, but you must pay attention to detail. You also need to use quality chocolate. I use Ghirardelli but feel free to use another brand of like quality. I give this at Christmastime. Never more the a piece or two per person because it is expensive and extremely rich. I wrap each piece in clear cellophane, put it in a cellophane bag, and tie it with red and green ribbon.

Blue Ribbon Recipe

If chocolate fudge isn't your favorite, try this ivory fudge. We opted to add chopped pecans to the fudge. The nuts, along with the caramel flavor, made this taste like butter pecan fudge. If you always had to have it from the mall or pick up a pound while on vacation, this ivory fudge recipe will let you make the same caliber fudge at home. Once you get the recipe down, you'll make this fudge again and again.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 48 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For ivory fudge

  • 3 c
    granulated sugar
  • 1 c
    heavy cream
  • 1 1/2 stick
    butter, unsalted (if using salted butter omit salt form recipe)
  • 3 c
    Ghiradelli white chocolate shredded or shaved
  • 1/4 tsp
  • 1 tsp
    caramel flavoring
  • 6 oz
    vanilla almond bark
  • 3/4 c
    dried cranberries
  • 3/4 c
    chopped nuts

How To Make ivory fudge

  • Melting white chocolate bark in the microwave.
    Note: Measure all ingredients before starting. Melt almond bark in a microwave 20 seconds at a time until it is soft enough to spread evenly over the bottom of a of foil or parchment-lined 9x13 cake pan.
  • Melted almond bark spread into a pan.
    Spread melted almond bark on the bottom of the prepared pan and chill.
  • Butter melted in a saucepan.
    Melt butter in a 4 qt. or larger saucepan over medium-low heat.
  • Sugar, salt, and cream added to the saucepan.
    Stir sugar, salt, and cream into the saucepan.
  • Heating to 230 degrees.
    Stir until boiling. Stir down the sides until the mixture has reached 230 degrees; about 4 minutes.
  • Adding caramel flavoring.
    Add in caramel flavoring and take off the heat.
  • Adding butter mixture to the white chocolate chips.
    Add the liquid to the white chocolate.
  • Mixing until the chips melt.
    Stir with an electric mixer and mix until the chips have all melted.
  • Stirring in nuts and dried fruit.
    Add dried fruit and nuts now if you want them in the fudge.
  • Mixture poured into the prepared baking dish.
    Pour the fudge mixture over the chocolate almond bark that has been melted and spread over the bottom of the pan.