Cotton Candy Fudge
Cotton Candy Fudge made with sugar, butter, white chocolate chips, marshmallow creme, heavy whipping cream, cotton candy flavoring, and pink food coloring.
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Servings: 2 dozens
Ingredients
- 2 cups granulated sugar
- ¾ cup butter
- 12 oz white chocolate chips or vanilla chips
- 1 jar marshmallow creme 7 oz
- ¾ cup heavy whipping cream
- 1 ½ tsp cotton candy flavoring
- Pink food coloring 2 to 3 drops, or as needed
- Nonstick cooking spray for preparing the pan
Instructions
Prepare the pan.
- Line a 13x9-inch baking pan with foil, allowing some excess foil to extend over the edges for easy removal. Lightly coat the foil with nonstick cooking spray.
Combine the fudge base ingredients.
- In a medium saucepan, combine the granulated sugar, butter, and heavy whipping cream.
Dissolve the sugar.
- Cook the mixture over low heat, stirring continuously, until the butter has melted and the sugar has dissolved completely.
Boil the mixture.
- Increase the heat and bring the mixture to a boil. Continue boiling while stirring for approximately 4 minutes.
Remove from heat.
- Remove the saucepan from the heat once the mixture has boiled for the required time.
Add marshmallow creme and chips.
- Stir in the marshmallow creme and white chocolate chips or vanilla chips. Mix until the chips are fully melted and the fudge mixture is smooth.
Pour the base layer.
- Pour approximately ¾ of the fudge mixture into the prepared foil-lined pan. Spread it evenly with a spatula.
Flavor the remaining mixture.
- Add the cotton candy flavoring to the remaining fudge mixture in the saucepan. Stir until fully incorporated.
Add the cotton candy mixture.
- Drop or drizzle spoonfuls of the cotton candy-flavored mixture over the fudge base in the pan.
Add the food coloring.
- Place 2 to 3 drops of pink food coloring in different areas on top of the fudge.
Create the swirls.
- Using a butter knife, gently cut through the fudge mixture to create a swirled pattern. Avoid overmixing to preserve the marbled appearance.
Chill the fudge.
- Cover the pan and refrigerate until the fudge is firm and fully set.
Remove from the pan.
- Once set, lift the fudge from the pan using the foil overhang.
Cut and serve.
- Transfer the fudge to a cutting board and cut into squares. Serve chilled or at room temperature.
Notes
To make this recipe gluten-free, use certified gluten-free white chocolate chips or vanilla chips, as some brands may be processed in facilities that handle wheat.
Check that the marshmallow creme is labeled gluten-free, as ingredients and manufacturing practices can vary by brand.
Use certified gluten-free cotton candy flavoring and food coloring to avoid hidden gluten or cross-contamination.
Confirm that the butter, heavy whipping cream, granulated sugar, and nonstick spray are gluten-free.
Prepare the fudge with clean cookware, utensils, measuring cups, and a clean cutting board to prevent cross-contamination.
Store the finished fudge separately from gluten-containing baked goods or desserts.