Description
A fluffy, pastel-hued fudge with the sweet taste of cotton candy—a whimsical treat that’s easy to slice and share.
Ingredients
Units
Scale
- 3 cups granulated sugar
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cotton candy flavored extract (or vanilla if unavailable)
- 1 cup white chocolate chips
- 1/4 teaspoon food coloring (pink or blue, optional)
Instructions
- Line an 8×8-inch pan with parchment paper or foil, leaving an overhang for easy removal.
- In a medium saucepan, combine sugar, heavy cream, and butter over medium heat. Stir gently until the sugar dissolves and butter melts.
- Bring the mixture to a gentle boil, stirring occasionally. Continue cooking until it reaches the soft-ball stage (235–240 °F / 113–116 °C) on a candy thermometer.
- Remove from heat and stir in white chocolate chips until melted and smooth.
- Add vanilla extract, cotton candy flavored extract, and food coloring if using. Stir until evenly colored.
- Pour the fudge into the prepared pan and smooth the top.
- Let cool at room temperature until firm, about 2 hours, then refrigerate for another 30 minutes for clean slicing.
- Use the parchment overhang to lift fudge from the pan and cut into 1‑inch squares.
Notes
- For extra flair, sprinkle cotton candy-flavored sprinkles or edible glitter before the fudge sets.
- Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.
- Use pastel food coloring to mimic classic carnival cotton candy hues.
- Ensure the fudge reaches soft-ball stage for the right texture—too cool and it’ll be grainy, too hot and it may be too firm.
Nutrition
- Serving Size: 1 square (approx. 0.5 oz)
- Calories: 90 kcal
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 4.5 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 12 mg