Rabbit Fudge
Indulge your sweet tooth with Rabbit Fudge, a rich and creamy homemade treat that's perfect for any occasion. This easy-to-make recipe combines the velvety smoothness of semi-sweet and white chocolate chips with the luscious texture of marshmallow creme, creating a decadently sweet fudge that melts in your mouth. A quick 15-minute prep and no-bake simplicity make this dessert a favorite for busy schedules, while optional add-ins like crushed almonds or decorative sprinkles let you customize it for holidays or celebrations. Whether you're satisfying a chocolate craving or looking for a fun DIY dessert, Rabbit Fudge is sure to delight both kids and adults alike.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 2 cups granulated sugar
- 0.75 cup evaporated milk
- 7 ounces marshmallow creme
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup white chocolate chips
- 1 teaspoon pure vanilla extract
- 0.5 cup crushed almonds or walnuts (optional)
- 0.25 cup decorative sugar shapes or sprinkles (optional)
Instructions
Prepare an 8-inch square baking dish by lining it with parchment paper. Leave some overhang on the edges to make it easy to lift the fudge out later.
Melt the butter in a medium-sized, heavy-bottomed saucepan over medium heat.
Stir in the granulated sugar and evaporated milk. Bring to a gentle boil, stirring constantly to dissolve the sugar. Continue boiling while stirring for about 5 minutes or until the mixture reaches 234°F (112°C) on a candy thermometer.
Remove the saucepan from the heat and quickly stir in the marshmallow creme, semi-sweet chocolate chips, and white chocolate chips until fully melted and combined.
Add the vanilla extract and, if using, the crushed almonds or walnuts. Stir until well incorporated.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Top with decorative sugar shapes or sprinkles, if desired.
Let the fudge cool to room temperature and then refrigerate for at least 2 hours, or until firm.
Once set, lift the fudge out of the baking dish using the parchment paper overhang. Cut into 16 small squares (or desired serving sizes) and serve.
Store any leftovers in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 49.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
