Shamrock fudge is the perfect candy for St. Patrick's Day! It has a refreshing minty taste, a bright green color, and is decorated with optional—but highly recommended—candy shamrocks! This white chocolate-based fudge is easy to make, comes together quickly, and is just the thing for a St. Patrick's Day party.
- For the Fudge:
- 4 ounces unsalted butter (at room temperature)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 2 cups sugar
- 12 ounces white chocolate chips (or chopped white chocolate)
- 7 ounces marshmallow cream
- 1 teaspoon peppermint extract
- 4 drops green food coloring (more or less as needed)
- For the Shamrock Shape Decorations:
- 1/2 cup green candy coating
- Gold sprinkles
Note: while there are multiple steps to this recipe, this fudge dessert is broken down into workable categories to help you better plan for preparation and cooking.
Make the Fudge
Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the butter in a saucepan over medium heat, and heat it until it's nearly melted. Add the cream, salt, and sugar to the melted butter. Stir occasionally while the sugar melts and the mixture heats up.
Continue to cook the fudge, stirring occasionally, until it comes to a boil. Once boiling, insert a candy thermometer and continue to cook and stir until the thermometer reaches 235 F (113 C).
Once at 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
Add the mint extract and a few drops of green coloring, and stir well.
Pour the fudge into the prepared pan and smooth it into an even layer.
Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours. Cut the fudge into small squares to serve.
Create Shamrock Shape Decorations
If you want to add the shamrock decorations, melt the green candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
Pour the melted coating into a paper cone (recommended) or a plastic bag with a hole snipped in the corner. Pipe a shamrock shape on the top of each fudge square. To make it easy, I like to think of them as three hearts connected in the center, with a stem coming out of the bottom.
While the coating is still wet, you can top the shamrock with a gold sprinkle or sugar pearl, if you wish.
Repeat until all of the pieces of fudge have candy shamrocks.
- Store shamrock fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.