The holidays are ahead of us. That means one thing…I want to eat cookies, fudge, popcorn and cheesecake every single day until Christmas. Who’s with me? 🙂
It would seem that I have a huge sugar problem.
My jeans are starting to realize this addiction and are starting to protest a little bit.
I’m pretty sure sweets for dinner isn’t the best idea…especially when it happens on a regular basis. Given the choice of soup or some sweet yummy dessert, I will choose the dessert every.single.time. Don’t judge my sweet loving problem. I can’t be the only one with this affliction. Please tell me you have been there, done that too 🙂
This fudge was one of those ones that was too good for it’s own good. I have to sadly admit that I ate my fair share of this one. I decided it was better if I got rid of this as fast as I could. It went with us to Thanksgiving, but even there I couldn’t help myself from snagging a piece every time I walked by the dessert table.
This fudge is so perfectly soft. It isn’t your traditional hard and heavy fudge. It is actually very soft and light. Sugar laden, yes, but what fudge isn’t? The pecans on top help add just a little bit of saltiness to tame the sugar down a bit.
The idea for this fudge came from a little booth we visited at a craft fair earlier this fall. I have a confession…I don’t usually buy fudge at places like these. Most times I go in these shops for the free samples and for the fun new ideas. Last year I found this cappuccino fudge at a fair, and I had to come home and make it in my kitchen. I may or may not have snapped some pictures of the fudge booth while I was in there scoping out some new ideas.
Just means I have a few more fudge ideas up my sleeves for you in the coming weeks and months 🙂 It is becoming one of my favorite things to make!!! I blame thank Aimee for making me love fudge with pudding in it!
Here are a few more fudge ideas for your Christmas trays this year:
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Mocha Coconut Fudge from How Sweet Eats
Cinnabon Fudge from Shugary Sweets
Cake Batter Fudge from Ashlee Marie
Mocha Mallow Fudge from BruCrew Life
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Easy fudge recipe made from white chocolate chips and instant cheesecake pudding mix.
Ingredients
- 3 c. white chocolate chips
- 1 1/2 Tbsp. butter
- pinch of salt
- 1 cup sweetened condensed milk
- 1 1/2 c. marshmallow cream (fluff)
- 1 box (3.4 oz) instant cheesecake pudding mix
- 1/4 c. caramel baking bits
- 4 tsp. water
- 1/4 c. chopped pecans
Instructions
- Combine the chocolate chips, butter, salt, and condensed milk in a saucepan. Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture. Add in the marshmallow fluff and stir until melted and smooth.
- Pour fudge mixture into a wax paper lined 8x8 pan. Refrigerate until set. Remove from refrigerator and cut into small squares.
- Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. Sprinkle with pecan chips before the caramel hardens.
Unknown says
I wonder if it would work to swirl the caramel into the fudge as we’ll…???
Jocelyn Brubaker says
I have only made it with the caramel on top, but I think it would probably work to swirl it in the middle.
Virginia says
Ok I made this tonight, and it tasted amazing. However it was still a little gritty like the pudding didn’t mix all the way, any suggestions on how to get it to dissolve better. I do plan on making it again. I also haven’t put the caramel on top yet we were just as happy without the caramel as we wanted to try it. I will try it again, I do suggest trying to make this fudge.
Jocelyn Brubaker says
Hi, Virginia. The fudge does have a slightly gritty texture because the pudding mix never does fully dissolve in the chocolate and milk mixture. I always stir in the pudding mix and then cook and stir for another minute before adding the marshmallow cream. I also thought the grittiness kind of disappeared the longer the fudge sat in the box. Or maybe I just got used to it 😉
Natalia Hendricks says
These sound so delightfully delicious! But when I tried making them the pudding mix would not dissolve! And it was incredibly hard to stir! I checked and rechecked the recipe and don’t see what I did wrong. It tastes good.. I just wish it didn’t have the gritty texture. I used Jell-o brand Instant Cheesecake pudding mix. 🙁
Jocelyn Brubaker says
The pudding mix does leave the fudge slightly gritty. It shouldn’t be that noticeable though…I thought that texture kind of disappeared the longer the fudge sat in the box. You used the same brand pudding that I did too! I added the pudding into the melted chocolate and condensed milk and stirred quickly for about a minutes. Then added the marshmallow cream and stirred again until that melted.
Jules says
I made this and brought it into work today. It was a HUGE hit! Absolutely delicious! It now has a permanent place in my holiday lineup. Thank you! 🙂
Summer says
I want to try making this but couldn’t find the 3.4 oz. jello cheesecake pudding size. I have a few boxes of the 1 oz. size. Should I use a few of them to equal the 3.4 oz. size or use just one box? I don’t want to mess this up. :0) Thanks!
Jocelyn Brubaker says
Are the 1 oz. size the sugar free? If so, just use one box, and it should be fine. Let me know how it goes!
Summer says
It is the sugar free. I’ll try it and report back. Thanks!
Ashlee says
Mmmm this sounds divine! thx for linking to my cake batter fudge! I can’t wait to try this one!
Kimberly says
OK I am going nuts over all these recipes. You are killing me with them. I am collecting them all! Thanks again! OXOXOX