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
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
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