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This Labor Day White Chocolate Fudge is the perfect patriotic dessert with a festive red, white, and blue design. It is a tie-dyed fudge perfect for Labor Day.

Labor Day White Chocolate Fudge Recipe

The genesis of this white chocolate fudge recipe can be traced back to an unexpected twist of fate. Initially conceived as a layered fudge, its inception was accompanied by a child's tantrum that diverted my attention midway through the process.


In the midst of this distraction, a moment of apparent ruin turned into a stroke of serendipity. With a knife in hand, I impulsively ran it through the fudge, convinced that this improvisation couldn't possibly worsen the situation.


To my astonishment, when I revisited the fudge later and sliced into it, a mesmerizing tie-dye pattern awaited me. This unintentional artistic outcome surpassed my original intentions, and I found myself enamored by this new version.

Tips and Techniques


A crucial aspect of mastering this fudge recipe is maintaining a swift pace. The fudge commences its rapid setting process, demanding preparedness on your part. It's imperative to ensure that not only your ingredients are at the ready, but also any ancillary items like bowls and spatulas.


In my experience, I've consistently relied on gel or paste food colorings. While liquid variants might suffice, be prepared to use a significantly larger quantity of food coloring if you opt for this route.


Regarding portioning, I typically divide mine into 32 pieces. However, there's room to subdivide further, allowing you to create even smaller servings to accommodate more individuals.

Ingredients & Substitutions

  • 2 1/2 cups sugar

  • 1/2 cup unsalted butter

  • 5 oz evaporated milk

  • 2 cups marshmallow creme

  • 8 oz white chocolate chips

  • Red and blue food coloring*

Troubleshooting Fudge Setting Issues


Various factors might be at play when your fudge fails to set up as intended. However, the primary culprit for this white chocolate fudge recipe is often inadequate cooking. It's essential to ensure that the mixture reaches a rolling boil and maintains it for a full 5 minutes. Deviating from this timing could lead to unset fudge.


Nevertheless, exercise caution, as exceeding this boiling period might result in burnt or grainy fudge. To achieve the desired outcome, set a timer and diligently stir the mixture with a spatula throughout the entire 5-minute boiling phase.

Fudge Storage Guidelines


Maintaining the freshness of this fudge is straightforward. Store it in an airtight container at room temperature, and it will remain delectable for an extended period. Expect it to retain its quality for a minimum of 1-2 weeks through this method. For prolonged storage, consider refrigeration, which can further extend its shelf life.


While I haven't personally tested freezing this fudge, it's reasonable to assume that freezing it in an airtight container should preserve its taste and texture. Aim to consume it within 3 months for optimal results.


  • Medium pot

  • Measuring Cups

  • Measuring Spoons

  • Wooden Spoon

  • Candy thermometer

  • 8" X 8" glass baking dish


  • 2 1/2 cups sugar

  • 1/2 cup unsalted butter

  • 5 oz evaporated milk

  • 2 cups marshmallow creme

  • 8 oz white chocolate chips

  • Red and blue food coloring*


  1. Line a 9×5-inch loaf pan with foil. Spray with nonstick cooking spray. Set aside.

  2. *Have everything ready to go before continuing, as the fudge will set up quickly. You will need 3 bowls, 3 spatulas, the food coloring and a knife.

  3. In a large pot or saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring frequently. When the mixture comes to a boil, stir constantly for 5 minutes. Add in the marshmallow creme and the white chocolate chips and stir until smooth.

  4. Divide the mixture into 3 bowls. Add red food coloring to one, blue food coloring to one, and leave the third bowl white. Stir each color.

  5. Pour the red fudge into the prepared loaf pan, smoothing the top as best as possible. Pour the white fudge on top of the red, then pour the blue on the top. (Stir each bowl before pouring, just in case the fudge started to set up.) Take a knife and drag it through all three layers, making the marbled effect.

  6. Let the fudge cool completely before cutting, at least 2 hours.


*I have only used gel or paste food coloring for this recipe.

Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


Serving Size: 1 piece   Calories: 144   Sugar: 24 g   Sodium: 8 mg   Fat: 5 g   Saturated Fat: 4 g   Unsaturated Fat: 1 g   Trans Fat: 0 g   Carbohydrates: 25 g   Fiber: 0 g   Protein: 0 g   Cholesterol: 8 mg

Please Note: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.


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