Passion Fruit Fudge
Featuring our Passion Fruit Purée
If fudge isn’t a part of everyone’s holiday dessert spread, is it even the holiday season?? We start making a variety of sweet treats beginning November 1st in our house to have for guests during Thanksgiving and Christmas! This year, we created a variation on a beloved favorite using our Passion Fruit Purée for this Passion Fruit White Chocolate Fudge recipe!
Evolution of Fudge
Fudge dates to the late 1800s in the United States and now you can find various versions of fudge with an unlimited variety of flavors. Old Fashioned Fudge is a very humble sweet treat made from just a few ingredients, including sugar, cream, and butter. Fudge has a different texture than caramel candies and can range from a super soft and luscious texture to a drier, crumbly texture.
Although Old Fashioned Fudge is made with just a few ingredients, this confectionary candy can be a challenge to make and can easily fail if a candy thermometer is not watched closely or if the steps are not followed perfectly. So, over the years, recipes that were easier and quicker have become much more popular. These recipes often use chocolate bars or chips and baking powder or marshmallow cream as the base rather than just sugar, butter and cream and can be made in just 15 minutes. Even America’s Test Kitchen swears by the 15-minute fudge recipes over the Old-Fashioned Versions.
Our Recipe for White Chocolate Passion Fruit Fudge
We tested several versions of fudge with passion fruit and, although we really enjoyed Old Fashioned Fudge, it’s finicky nature, the amount of effort and the time involved resulted in us choosing the quicker method to share with our reader instead, which is equally as delicious, and has white chocolate as a base. The recipe included here for Passion Fruit and White Chocolate Fudge will not disappoint!
Recipe by Mark and Angela from Cooking with Wine Blog
- 10 oz white chocolate, rough chopped (or white chocolate chips)
- 4 oz (110g) unsalted butter, cut into 1 tbsp pieces
- 4 oz (100g) marshmallow cream
- 2 cups granulated sugar
- ¾ cup (6oz) evaporated milk (Carnation or similar)
- 1/3 cup (80g) Da Vine Foods passion fruit puree
- In a large, heat-proof bowl, add the white chocolate, butter pieces, and marshmallow cream and set aside.
- In a large pot over medium heat, add the sugar, evaporated milk and passion fruit puree and stir until combined completely. Bring the mixture to a full boil. Once boiling, stop stirring and boil for 6 minutes. Begin timing only when the mixture is at a full boil.
- While the mixture is boiling, prepare an 8x8” baking dish by lining it with parchment paper and spraying it with baking spray (we use Baker’s Joy), or brushing with butter to prevent the fudge from sticking.
- Once 6 minutes have passed, pour the boiling sugar mixture into the bowl with the white chocolate. Whisk until the chocolate, butter and marshmallow cream has fully melted and the consistency is smooth. Then immediately pour the mixture into the prepared baking dish. Let the mixture sit at room temp for about 30 minutes, then transfer to the fridge to finish cooling. Allow the fudge to cool completely (approximately 2 hours) before cutting it into 1x1 inch squares. Keep refrigerated.