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Vanilla Chai Fudge

1/1/2017

3 Comments

 
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    Every year our dear friends gift us homemade fudge.  This year there was a delightful new flavor in the mix: Vanilla Chai Fudge.  I loved it so much that I begged for the recipe and made some yesterday.  This fudge is way too easy to make and eat!!  I make Chai Tea Concentrate and this uses all the flavors without having to add in any steeped black tea.  Just a warning, if you love chai flavors then be careful - this is addicting!! ~Enjoy! Diane 

Vanilla Chai Fudge

Ingredients
4 tablespoons unsalted butter
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cardamon
1/2 teaspoon ground fresh ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla bean paste (not extract)
pinch of ground black pepper *optional
1 bag (11 ounces)  Ghirardelli white chocolate chips


Directions
Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles.
In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted.
Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour.
Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. 
Store in an air-tight container in refrigerator. 

Recipe from: Lisa N
​Photos by: Diane Baker for Canning and Cooking at Home  

3 Comments
Michaela Kenkel
10/24/2018 10:21:04 pm

This looks heavenly!! you know I will be trying it!!

Reply
Ann from Sumptuous Spoonfuls link
10/25/2018 11:34:02 am

Ingenious! I adore chai flavors ... this sounds SO good. Pinning!

Reply
Abbe@This is How I Cook link
10/27/2018 11:12:14 am

Love fudge and this sounds like a very nice gift. Does it ship well?

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© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy