White Chocolate Gumdrop Fudge

Hi Everyone! Welcome back to Turnips 2 Tangerines. I’ve been working on my YouTube channel, which means I’ve neglected my blog. But not to worry, I’m back. I’m putting together a new series called, “The Wisconsin Series,” where I feature food products made in the great state of Wisconsin. The series will be starting on December 1st, running every day up to December 31st. Stop by and check out my YouTube channel and find out more about Wisconsin. There’s a video up on How to Make this wonderful White Chocolate Gumdrop Fudge.

White Chocolate Gumdrop Fudge


For this fudge recipe, you can use any flavor of gumdrops you like. Multi-colored gumdrops, spice gumdrops, all one color gumdrops or use your favorite flavor of gumdrops like I did. I bought a holiday package of Brach’s Gumdrops . The red gumdrops where cinnamon flavored and the green, spearmint. Since I didn’t think this would be a great mix of flavors for fudge, I went with the red or cinnamon flavored gumdrops, only. We loved the subtle flavored of cinnamon, wishing for a stronger cinnamon taste. Recipe suggestion: use 1 teaspoon of cinnamon extract or cinnamon flavoring in place of the vanilla extract next time:)

White Chocolate Chips

If you are a huge fan of white chocolate, you’ll love this fudge. The right white chocolate chips are key to the success of this recipe. White chocolate chips need to be smooth and creamy when melted, yet need to have a delicious vanilla flavor. For this recipe, we went with our favorite, Ghirardelli white chocolate chips. We prefer to use Ghirardelli chocolate in all of our fudge recipes because the quality can’t be beat. That’s so true when it comes to white chocolate chips. White chocolate can be finicky and to be honest “waxy.” The flavor can often times taste artificial. That is why when it comes to white or any chocolate really, no matter what you’re making, use premium quality chocolate!


White Chocolate Gumdrop Fudge

A delicious and festive fudge!
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  • 1 1/2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 - 7 oz container marshmallow creme
  • 1- 11.5 oz bag Ghirardelli white chocolate chips
  • 1 teaspoon vanilla extract
  • 1- 8 oz package cinnamon flavored red gumdrops, cut in half or quarters


  • Line a 8-inch-square baking pan with foil. Lightly butter foil.
  • Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • Stir in marshmallow creme, white chocolate chips and vanilla extract. Stir vigorously for 1 minute or until marshmallow and chips are melted. Stir in gumdrops. Pour into the prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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