Shamrock Fudge - Imperial Sugar

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Ingredients

2 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
3/4 cup heavy whipping cream
3/4 cup unsalted butter, room temperature
Pinch of salt
1 (11 oz.) bag premium white chocolate baking chips
1 (7 oz.) jar marshmallow fluff
1 teaspoon vanilla extract
Green gel food color
Festive sprinkles

Instructions

Line a 9 or 10-inch square baking dish with parchment paper or double layers of foil. Set aside.
In a large bowl, place white chocolate and marshmallow fluff.
In a large saucepan, melt sugar, heavy cream, butter, and salt. Cook over medium heat until mixture boils, stirring continuously. Boil for 4-5 minutes, or until a candy thermometer reads 234°F.
Pour over white chocolate, add vanilla extract and food color. Stir until chocolate is completely melted and combined. Immediately pour into prepared dish, top with sprinkles and refrigerate minimum 6 hours, preferably overnight.
Cut into bite-sized pieces. Store in airtight container in refrigerator.

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