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Started making this easy homemade fudge last March when those green shakes came back. My kids kept dragging me to get them every afternoon after school was getting expensive real quick. Figured might as well try making something similar at home. First batch was a disaster turned out looking radioactive and so minty it made your eyes water. Second try wasnt much better melted all over the place cause I didnt get the temperature right. By the third time though magic happened. Kitchen looked like a green bomb went off sugar everywhere thermometer sticky with marshmallow fluff but that taste pure memory making stuff right there. Now every March when those shakes show up my kids start pulling out the candy thermometer and big pot know its fudge time. Even my teenagers friends hang around after school waiting for the test pieces.
Getting Everything Ready
First time I went shopping for this recipe I walked around the store forever looking for that fancy sugar turns out regular sugar works just fine. Got the cheap white chocolate chips that time big mistake whole batch came out grainy like sand. Now I know better grab the good stuff from the baking aisle might cost more but makes all the difference. Ice cream part confused me at first kept trying to measure it frozen what a mess had to let it melt a bit first. Made that mistake once of using peppermint oil instead of extract whew nobody could eat that batch felt like brushing your teeth with fire. Always keep extra marshmallow fluff in the pantry now cause somehow it ends up everywhere except in the pot half the time. Kids say watching me fight with that sticky stuff is the best part of baking day.
The Good Stuff
- From Your Store:
- 2 cups sugar doesnt have to be the fancy kind regular granulated works fine learned that after spending way too much on special sugar first time
- half cup real butter not the cheap stuff this is where good butter makes it taste like the fancy fudge shops
- third cup vanilla ice cream let it get soft on the counter while you get everything else ready
- quarter cup whole milk tried it with low fat once came out weird stick with the full fat stuff
- whole jar marshmallow fluff buy two youll probably wear half the first jar
- tiny bit peppermint extract NOT the oil made that mistake once nearly blew our heads off
- splash vanilla extract the real kind not the imitation stuff
- green food coloring gel works better than the liquid kind
- 12 ounces white chocolate chips get the good ones cheap ones make grainy fudge
- fun sprinkles if you want that festive look my kids always vote yes
Making The Magic
- Setting Up
- First thing grab your pan the square one line it with parchment paper. Tried foil once stuck like glue never again. Make sure your thermometer works check it in boiling water should read 212 degrees. Had a batch fail cause my thermometer was off by 10 degrees took me forever to figure that out. Get all your stuff measured out ahead cause once you start cooking this moves fast. Found that out hard way running around kitchen with hot sugar bubbling while trying to open marshmallow fluff not fun at all.
- The Hot Part
- Put your pot on medium heat throw in sugar butter ice cream and milk. Keep stirring dont stop even if your arm gets tired trust me walking away even for a second makes a burnt mess. Watch that thermometer like a hawk needs to hit 234 exactly. My first few batches came out grainy cause I got impatient didnt let it get hot enough. Looks like soup for a while then suddenly starts getting thicker thats when you really gotta pay attention.
- Going Green
- Once it hits temperature takes all your self control not to rush this part. Take it off the heat dump in marshmallow fluff white chocolate peppermint and vanilla. Stir like crazy till its smooth. Start adding green color couple drops at a time. First time went overboard looked like something from a sci-fi movie now I know better start light can always add more.
- Almost Done
- Pour it in your pan gotta work quick here stuff starts setting up fast. Smooth it out add sprinkles if using em. Let it sit couple hours if youre patient. Usually im not so I stick it in the fridge kids standing guard by the door asking every 5 minutes if its ready yet.
Lessons Learned The Hard Way
Made this recipe at least twenty times now each time learn something new. That thermometer really is important lost count how many batches went wrong cause I thought I could eyeball it. Found out humidity affects how it sets up rainy days need extra cooking time. Cheap white chocolate might save few bucks but makes the whole batch grainy nobody wants that. Keep stirring even when your arm feels like its gonna fall off burned bottom of my favorite pot ignoring that rule. And seriously measure that peppermint extract dont just pour it in that one batch felt like eating toothpaste still hear about that from the family every time I make it. Oh and put your hair up before you start wrestling with marshmallow fluff took forever to get that stuff out of my hair last time.
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Ways To Switch It Up
After making this bunch of times started playing around with it. Added crushed Oreos to one batch kids went crazy for that. Tried swirling dark chocolate on top looks fancy like those expensive candy shop pieces. Experimented with different extracts almond was interesting but mint chip ice cream instead of vanilla that was a game changer. Made rainbow layers for my daughters class party took forever but watching those kids faces light up worth every minute. Sometimes sprinkle crushed candy canes on top during Christmas or pink sparkles for Valentine's Day. Even tried making it with those gold sprinkles my son swears it looks like leprechaun treasure. Latest version has little green and white swirls in it took couple tries to get right but now its our signature look.
Storing Your Stash
Honestly in our house this stuff barely lasts long enough to need storing. Between my kids their friends and my husband sneaking pieces after dinner lucky if it makes it 24 hours. But if you got more self control than us keeps fine on counter bout five days wrapped up good. Stick it in the fridge lasts couple weeks gets a bit firmer but still good. Can freeze it too wrap it up tight itll keep few months. Just let it come back to room temperature before eating tastes better that way. Made mistake of putting it next to garlic bread in the freezer once dont do that unless you want minty garlic fudge. Found out tin containers work best plastic ones sometimes make it sweat. Label it too cause green fudge in the freezer months later could be anything ask my husband who thought he was getting mint but bit into my experimental wasabi batch.
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More Than Just A Sweet Treat
This fudge started as just trying to copy those shakes but turned into something way better. Its our thing now soon as March hits kids start asking when were making green fudge. Teachers expect it at the bake sale neighbors drop hints bout running low. Even my mother in law asked for the recipe thats when I knew it was special she never asks for recipes. Made it for my sons basketball team after they won championship they called it lucky charm fudge. Funny how something that started cause I was too cheap to keep buying shakes turned into this whole tradition. Every time I make it kitchen fills up with kids all wanting to help stir or add sprinkles or just watch the magic happen. Sure its messy sure theres always cleanup but those moments stirring pot with my kids telling me bout their day thats the real good stuff right there.
Frequently Asked Questions
- → Why use superfine sugar?
Superfine sugar (also called baker's or caster sugar) prevents graininess in fudge. Regular sugar can make it gritty. Blend regular sugar to make it superfine.
- → Why does the mixture brown while cooking?
The sugar in the ice cream causes some browning during cooking. Keep stirring constantly and don't worry - it won't affect the final taste or color.
- → What's the best butter to use?
European butter with higher butterfat content works best. Cheaper butter has more water which can make fudge separate.
- → Why use quality chocolate?
Better quality chocolate like Ghirardelli or Guittard melts smoothly and prevents separation. Cheaper chocolate can make fudge grainy or separate.
- → Is a candy thermometer necessary?
Yes, a digital thermometer is crucial for reaching the exact soft ball stage (234°F). Clip-on thermometers can be unreliable for fudge making.
Conclusion
Indulge in a festive twist on classic fudge with this Shamrock Shake-inspired treat. Combining the creamy texture of traditional fudge with the iconic mint flavor, this dessert is perfect for celebrating St. Patrick's Day.