White Hot Fudge

Lynnda Cloutier


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

★★★★★ 1 vote


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


1In 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.
2Let 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 White Hot Fudge

Course/Dish: Other Desserts