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Creamy white fudge topped with fresh raspberries in a glass jar.

White Hot Fudge Sauce

Bree Hester
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, sauce
Cuisine American
Servings 8 (1 cup)
Calories 103 kcal

Ingredients
  

  • 1 7.5-ounce jar marshmallow creme
  • 3 ounces high quality white chocolate chopped
  • 1/4 cup light corn syrup
  • 2 Tablespoons heavy cream
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla bean paste

Instructions
 

  • Add marshmallow creme, white chocolate, corn syrup, cream, and salt to a heatproof bowl.
    Cream cheese and white chocolate chunks in mixing bowl.
  • Set the bowl over a pan of simmering water. Stir until everything is melted and smooth.
    Cream melting in a stainless steel saucepan on a stove, ready for cooking or baking.
  • Take the bowl off of the heat and stir in vanilla bean paste. Stir to combine.
    Creamy homemade frosting being mixed with vanilla and chocolate syrup drizzled on top.
  • Pour the sauce into jars. I decorated mine with small doilies and some bakers twine. This sauce keeps in the fridge for one week.
    Empty glass jar with baking napkins and a small bowl, kitchen baking supplies for dessert or jar decoration.

Nutrition

Calories: 103kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 90mgFiber: 0.02g
Keyword Alices tea cup, ice cream topping, Marshmallow creme sauce, White chocolate fudge sauce, White hot fudge sauce
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