Shamrock Sweet Potato & White Chocolate Fudge
Who would have thought that sweet potatoes would make a great addition to fudge?! Our Shamrock Sweet Potato & White Chocolate Fudge is perfect for St. Patty’s Day, but you could switch up the color to match any holiday or season.
Ingredients
- 2/3 cup from a 15 oz. can Bruce’s Yam Cut Sweet Potatoes in Syrup
- 1 tbs. syrup from can
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup half & half cream
- 1 7 oz. jar marshmallow crème/fluff
- 1 12 oz. bag white baking chips
- 1/2 tsp. pure vanilla room temperature
- 3-4 drops green food coloring room temperature
- mini white chocolate chips; optional
Instructions
- Spray an 8” square glass baking dish with non-stick spray and then line with parchment paper, leaving (2 inches) excess hanging over the side of the pan; set aside.
- Drain Bruce’s Yam Cut Sweet Potatoes reserving 1 tablespoon liquid. Puree (about) 2/3 cup sweet potatoes along with 1 tablespoon syrup to make 1/2 cup puree; set aside.
- Bring sugar, butter and cream to a boil in a heavy medium-size saucepan. Continue a slow and gentle boil over medium heat for about 5 minutes, stirring constantly to prevent scorching. Turn heat to low and stir in the marshmallow fluff; cook an additional 5 minutes.
- Remove from heat and stir in the white chips, (warmed) sweet potato puree, vanilla extract and green food coloring. Beat until well blended then pour into the prepared pan. Sprinkle with mini white chocolate chips, if desired.
- Cool fudge to room temperature then refrigerate for a minimum of 3 hours. Remove the fudge from the pan then cut into 16 squares.
Notes
Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.