Vanilla Latte Fudge

Idea gallery #1404
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Vanilla Latte Fudge
Ingredients and Supplies
  • 2 2/3 cups granulated sugar
  • 1 cup butter
  • 1 1/3 cups non-dairy liquid cream substitute
  • 1/4 teaspoon salt
  • 1 pound real Callebaut White Chocolate
  • 4 cups miniature marshmallows
  • 3 teaspoons coffee extract
  • 2 teaspoons vanilla bean paste
Line a 9x9-inch pan with parchment paper. In a large heavy saucepan combine sugar, butter, cream substitute and salt. Cook to 238ºF without stirring. Remove from heat and add white chocolate, marshmallows, coffee extract and vanilla bean paste. Stir until well blended. Pour mixture into prepared pan and spread evenly. Allow fudge to cool for 1 hour or longer at room temperature. Cut into 1-inch squares to serve. Store in an airtight container at room temperature for up to 1 week or refrigerate or freeze for longer storage life.
Callebaut Real White Chocolate
Callebaut Real White Chocolate
LCC-6CW2P
Unit: 1 lb. bag
Madagascar Vanilla Bean Paste
Madagascar Vanilla Bean Paste
42-490
Unit: 4 fl. oz. jar
Pure Coffee Extract
Pure Coffee Extract
NMV-87002
Unit: 2 oz. bottle
Professional Candy Thermometer
Professional Candy Thermometer
80-4
Unit: 1
Half Sheet Parchment Paper Liners
Half Sheet Parchment Paper Lin...
WPD-1236P
Unit: 50/pkg.