Gumdrop Fudge: Creamy Vanilla Fudge filled with colorful holiday Gumdrop candy pieces! So pretty for gift giving!
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I seem to purchase the same holiday candy year after year. Of course, I usually purchase the candy I love, which means I’m always so tempted to eat it.
Sometimes, the candy I buy is one that only I enjoy, and nobody else seems to like it. Take gumdrops for instance.
I love gumdrops. I’ve tried to convince my kids they are just sugar-coated jelly beans, but they refuse to touch the colorful candy. Which means every day, I grab a few here and there until they are devoured.
Once again for the holidays, I’ve been lured into buying several bags of gumdrops, only this year I thought I would do something different.
WHITE CHOCOLATE GUMDROP FUDGE
I saw a recipe for Gumdrop Fudge on Taste of Home several years ago and tucked it into my brain for future use.
At first I was a little concerned that chewy, fruity candy doesn’t belong in fudge. Fudge should be filled with chocolate, nuts, or dried fruit, like in my Chocolate Peanut Butter Fudge, Pistachio Fudge and Cherry Fudge with Dark Chocolate.
But guess what? I was wrong. White chocolate fudge is the PERFECT base for your favorite fruity candy. Skittles, Mike and Ikes, throw them in!
Or make some colorful fudge using gumdrops.
HOW TO MAKE GUMDROP FUDGE
My favorite fudge recipe uses marshmallow fluff to make it super easy to make. You don’t even need a candy thermometer to make Gumdrop Fudge!
Start by putting your white chocolate chips and marshmallow cream in the bowl of your stand mixer. You definitely want this ready to go before you start on the other steps.
Make sure your gumdrops are also chopped and ready to go.
In a saucepan, bring the butter, cream, sugar and salt to a boil and cook for 5 minutes. Remove this mixture from the heat and immediately pour it over the waiting white chocolate and marshmallow cream.
Use the mixer to beat everything together until the white chocolate and the marshmallow cream are thoroughly melted and everything is combined. Then gently fold in the gumdrop pieces.
I chose to make my Gumdrop Fudge with a whole rainbow of colors, but you could easily pick your colors based on what occasion you want to make Gumdrop Fudge for! Try red and green for Christmas, or your favorite colors for a birthday party.
Once the Gumdrop Fudge has been poured into a pan and has set, you can cut it into pieces and package it up!
Gumdrop Fudge would be a great gift to give to neighbors and friends. Fill a mason jar, add a lid, wrap some ribbon around it and give it away!
Depending on the size of jar you use, you can make several jars of gifts from this recipe. Add some whole gumdrops as filler and more color too! ENJOY!
More holiday fudge recipes
Vanilla Bean Fudge…another great holiday treat!
Cookies and Cream Fudge– my kids favorite!
Lemon Meringue Fudge– gorgeous AND delicious!
Don’t forget to follow my Fudge, Truffles and Candy Pinterest Board. Over 200 pins and counting!
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- 2 cup granulated sugar
- 3/4 cup heavy cream
- 3/4 cup unsalted butter
- pinch of salt
- 1 bag (11oz) white chocolate morsels
- 1 jar (7oz) marshmallow cream
- 1 1/2 cup gumdrops, chopped
- Prepare an 8inch square baking dish by lining it with parchment paper. Set aside.
- Add white chocolate morsels and marshmallow cream to a large mixing bowl. Set aside.
- In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
- Add gumdrops and fold them in with a spoon, gently. Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
- Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.
Serving Size:1 piece
Amount Per Serving: Calories: 77 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 6mg Carbohydrates: 11g Fiber: 0g Sugar: 10g Protein: 0g
Recipe originally published December 10, 2013
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