Ube White Chocolate Fudge

Ube White Chocolate Fudge – maybe it sounds a little odd, but it’s SO good!

A couple months back, I was wandering the aisles of Seafood City, a giant Filipino grocery store in Mississauga. The place is a *wonderland*, and I feel like I find something new every time we’re in there. It’s where I first discovered my love of Calamansi anything, and where I go to stock up on that juice.

This time, I came across Jersey’s Ube flavoured Sweetened Condensed Creamer. I’m a big fan of sweetened condensed milk in general, so I couldn’t resist buying some of this to try. I made the mistake of only buying one can (It’s WAY too easy to spend more than you plan to, at that store!), so I left it in the pantry, waiting till I decided on what one thing I wanted to try making with it.

As you know, I’ve been converting over recipes lately. One of those was my Festive Easy Fudge, which gave me the idea I settled on: Easy Fudge. I decided that white chocolate would be a better base – both in flavour and appearance – than a milk or dark chocolate, and here we are!

It worked spectacularly! It was creamy and satisfying, with a really fun flavour – kind of floral, a little fruity, maybe… with a hint of coconut? Delicious.

A few notes:

1. The Jersey Sweetened Condensed Creamer comes in a few flavours, we’ve only tried the Ube. Next time, I’ll be picking up the mango and melon flavours to try with this same recipe. I bet it’ll be fantastic!

2. I’ve never seen the creamer anywhere but Seafood City. If you’re lucky to live near one, I highly suggest going there! If not, I’d see if you have any other Filipino grocery stores nearby. I’m usually against using hard to find ingredients for anything on this blog, but a. this was too much fun not to, and b. I’m all for encouraging people to visit this store!

3. The recipe doesn’t take an entire can of creamer. You have to measure out 1/4 cup to NOT use in it – you can store that in the fridge for a week or two. Drizzle it on pancakes, mix it into coffee or tea, or just eat it with a spoon.

So, my apologies if this one is not doable on account of ingredients. If you’d like to try one that’s more accessible, I recommend the Festive Fudge linked above, my Easy Blood Orange Cranberry Dark Chocolate Fudge, and/or my Easy Blood Orange Cranberry White Chocolate Fudge.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Ube White Chocolate Fudge


Ube White Chocolate Fudge


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Easy Blood Orange Cranberry White Chocolate Fudge

Easy Blood Orange Cranberry White Chocolate Fudge!

If haven’t read yesterday’s post yet, you should. It gives a bit of background info on the next couple days worth of recipes… basically, all a love letter to Blood orange extract! Today, I’ll be sharing my recipe for blood orange cranberry white chocolate “easy” fudge.

Now, there are two main types of fudge. It doesn’t have anything to do with flavor, it’s about base ingredients and technique:

Easy fudge takes about 2 minutes to make (aside from the time it takes to cool and set), and just two base ingredients: Some type of chocolate, and sweetened condensed milk. You melt them together, add some flavorings, and let it set. DONE.

Traditional fudge takes a little more time and effort, and completely different base ingredients: sugar, corn syrup, milk and butter. You cook it to a certain point, allow it to cool, beat it, THEN let it set.

Today we’re going for an Easy Blood Orange Cranberry White Chocolate Fudge, tomorrow I’ll be posting a traditional fudge recipe. As mentioned yesterday, they’ll both be flavored with blood orange extract and cranberries – a favorite combination of mine. What can I say, I was on a kick! Let’s get to it…

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Easy Blood Orange Cranberry White Chocolate Fudge


Easy Blood Orange Cranberry White Chocolate Fudge


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.