White Chocolate Fudge Sauce

This white chocolate fudge sauce, with little flecks of vanilla seeds throughout, is wonderful drizzled over ice cream or cakes, or in sandwich cookies.  

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

This hot fudge sauce, made with vanilla, white chocolate, and homemade marshmallow creme is easy to make and perfect for an ice cream sundae party. It's easy to make ahead and reheat when you are ready for dessert. 

Plus, I'm giving you a bonus recipe for homemade marshmallow creme, which you can use to make Fluffernutter sandwiches, add to coffee or hot chocolate, top banana splits, or even as a filling for macarons. 

Ingredients in this Sauce:

Homemade Marshmallow Creme: This marshmallow creme is gelatin-based rather than meringue-based. It's also flecked with vanilla seeds from vanilla bean paste from one of our prize sponsors, Taylor & Colledge. 

It's also flavored with sea salt flakes from another prize sponsors, Selefina Spices. I'm so excited to have been introduced to their products. The quality is amazing. Plus, they have so many choices in sample sizes. 

You can either use light corn syrup or honey in the mix. If you use honey (which I did), just know that there will be a faint honey flavor. 

For the Fudge:

White Chocolate: You can use a white chocolate candy bar or baking chocolate. 

Honey or Light Corn Syrup. 

Heavy Cream.

Sea Salt Flakes. 

Vanilla Bean Paste with Seeds. 

Note: This recipe was adapted from Taylor & Colledge, one of our sponsors. They have so many wonderful recipes on their site. 

Equipment You May Need:

You will need either a stand mixer or a hand mixer. I recommend a stand mixer because you will be beating the marshmallow creme mixture for at least 15 minutes. 

The most time consuming part of making this sauce is making the marshmallow creme. If you don't have the time, feel free to use store bought. 

Make-Ahead:

You can make the marshmallow cream up to 30 days in advance and keep it in the refrigerator. 

The hot fudge sauce will keep in the refrigerator for at least a week and is easily reheated in the microwave. 

Check out all of the gorgeous flecks of vanilla beans in the sauce from the vanilla bean paste. 

Additional Tips:

Corn syrup (or glucose syrup, which you can find in craft stores) versus honey. For a stronger vanilla flavor, use corn syrup or glucose syrup. If you use honey, you will definitely taste it. I really enjoyed the honey flavor but it was definitely distinct. 

When cooking the marshmallow creme, be sure to use a pan large enough to handle the expansion of the mixture. It will bubble up quite a bit. If it still bubbles up too much, just lower the heat a bit and stir the top of the bubbles to keep them from overflowing. 

Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D's Books and Cooks! 

The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! 

 Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa's Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support. 

We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read my Conchas post to learn more about the prizes that you can win!

You can enter to win after the recipe for this sauce. 

In the meantime, here are more Spring Sweets Week Recipes:

Applesauce Oatmeal Cookies by Art of Natural Living

Black Forest Snack Cake by A Kitchen Hoor's Adventures

Blender Blood Orange Curd by Shockingly Delicious

Dairy Free Mexican Chocolate Pudding by Frugal & Fit

Frozen Coconut Mojitos by The Spiffy Cookie

Funfetti Pancakes by Family Around the Table

Key Lime Cheesecake Easter Eggs by Magical Ingredients

Key Lime Pie Cookies by Kate's Recipe Box

Kumquat Strawberry Lemonade Cooler by Palatable Pastime

Mixed Citrus Daiquiri by A Day in the Life on the Farm

Morning Glory Cake by Jolene's Recipe Journal

Pear Blueberry Crisp by Sweet Beginnings

Pink Lemonade Sangria by Cheese Curd In Paradise

Polish Poppy Seed Roll by Cookaholic Wife

Spiced Orange Blondies by Cindy's Recipes and Writings

Spiced Orange Scones by Hezzi-D's Books and Cooks

Strawberry Lemon Lavender Cake by That Recipe

Strawberry Pink Peppercorn Breakfast Smoothie by Blogghetti

White Chocolate Fudge Sauce by Karen's Kitchen Stories

White Chocolate Fudge Sauce

Yield: 4 cups marshmallow cream/8 servings sauce

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

This white chocolate fudge sauce, with little flecks of vanilla seeds throughout, is wonderful drizzled over ice cream or cakes, or in sandwich cookies.

Ingredients

For the Marshmallow Creme

• 1 teaspoon gelatin powder
• 1/2 plus 1/3 cup cold water
• 1 1/2 cups sugar
• 1 cup light corn syrup, glucose syrup, or honey
• Generous pinch of Selefina sea salt
• 2 teaspoons of Taylor & Colledge vanilla bean paste

For the Hot Fudge

• Heaping half cup of marshmallow cream
• 3 1/2 ounces white chocolate, finely chopped
• 1/4 cup light corn syrup, glucose syrup, or honey
• 2 tablespoons heavy cream
• 1/2 teaspoon Selefina sea salt flakes
• 1 teaspoon Taylor & Colledge vanilla bean paste

Instructions

1. First, bloom the gelatin in the bottom of the bowl of a stand mixer with some water and set it aside.
2. Next, combine sugar, the honey or corn syrup, salt, and water in a saucepan and cook without stirring until it reaches 240 degrees F (soft ball stage).
3. After that, pour the mixture over the gelatin mixture and beat on low for two minutes. Add the vanilla and beat on high until the mixture is thick, white, and shiny, about 15 minutes.
4. Store in the refrigerator for up to 30 days.

To Make the Hot Fudge

1. Combine all of the ingredients in saucepan over low heat until the chocolate has melted. Pour over your favorite dessert.
2. Refrigerate any leftovers for up to a week.

Nutrition Facts

Calories

51.1

Fat (grams)

0.67 g

Sat. Fat (grams)

0.41 g

Carbs (grams)

11.14 g

Fiber (grams)

0 g

Net carbs

11.13 g

Sugar (grams)

5.66 g

Protein (grams)

0.15 g

Sodium (milligrams)

30.83 mg

Cholesterol (grams)

0.86 mg

https://www.karenskitchenstories.com/2023/03/white-chocolate-fudge-sauce.html

Karen's Kitchen Stories

white chocolate, vanilla, honey, sauce, hot fudge

Dessert

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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.