Let’s get spicy! Chai Spiced White Chocolate Fudge is a smooth, velvety white chocolate fudge infused with the bold, cozy warmth of real chai spices.
Although this homemade candy doesn’t use liquid tea, it borrows heavily from the signature masala chai flavor profile. The combination of sweet white chocolate with cardamom, cinnamon, nutmeg, and ginger creates a confectionery treat so aromatic, you’ll swear you’re enjoying a hot chai latte in fudge form!
Why This Chai Fudge Recipe Outshines the Rest
- Cardamom-Forward Spice Balance: Traditional chai relies on green cardamom as its hero spice. We balance cardamom with cinnamon, ginger, and nutmeg for authentic warmth.
- Foolproof Soft-Ball Consistency: Using a candy thermometer set to 235°F (113°C) combined with marshmallow cream guarantees a smooth set without graininess.
- Perfect Holiday Gift: Slices into neat 1-inch squares for dessert platters, holiday tins, or party favors.
Key Ingredients & Science of Fudge Setting
Achieving rich white chocolate fudge requires understanding how sugar crystallization and milk fat emulsify:
- Heavy Cream & Butter: Provide essential butterfat to prevent harsh sugar crystals from forming during the boil.
- Marshmallow Cream: Contains corn syrup and gelatinized starch, acting as an emulsifier that guarantees a creamy texture every time.
- White Chocolate: Adds rich cocoa butter solids and sweetness to counteract the sharp spice blend.
Chai Spiced White Chocolate Fudge Recipe
Smooth, velvety white chocolate infused with cozy, fragrant chai spices.
Ingredients
- 4 oz (1/2 cup) butter, cubed
- 14 oz (2 cups) granulated sugar
- 6 oz (3/4 cup) heavy cream
- 1/2 tsp salt
- 12 oz white chocolate chips or finely chopped white chocolate
- 7 oz (1 jar) marshmallow cream
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
Step-by-Step Instructions
- Prepare the Pan: Line a 9×9-inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal later. Lightly coat with nonstick cooking spray.
- Melt Butter & Sugar Base: Place cubed butter in a heavy 4-quart saucepan over low heat. Once melted, add sugar, heavy cream, and salt. Raise heat to medium and stir until dissolved. Bring to a boil.
- Reach Soft-Ball Stage: Attach a candy thermometer and cook, stirring frequently, until the mixture reaches exactly 235°F (113°C).
- Melt Chocolate & Marshmallow: Remove immediately from heat. Stir in white chocolate chips and marshmallow cream. Stir vigorously until completely melted and uniform.
- Spice & Pour: Stir in ground cardamom, cinnamon, ginger, nutmeg, and vanilla extract until well distributed. Pour into prepared pan and smooth the top.
- Set & Slice: Allow to set at room temperature for 3–4 hours (or in the fridge for 1–2 hours). Lift out using foil overhang and slice into 1-inch squares.
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