This Shamrock Shake Fudge is a nod to the famous McDonald’s Shamrock Shake that they have every year for St. Patrick’s day.
If you are looking at this fudge and are a long time reader you may be thinking to yourself, you already did this.
Which is not true.
The green fudge I made back in the day was Drunken Grasshopper Fudge and used booze.
This fudge recipe has no booze and uses vanilla ice cream in the mix.
Just like the shakes.
It is the same set of sprinkles though from back in 2013.
I bought a really large tub of them. 🙂
Just like the majority of the fudge I make on here this recipe is marshmallow creme based.
Or marshmallow fluff….some people call it that.
I forgot to use my special sugar that I make for fudge (where I make it superfine) and so it turned out more grainy than I would have liked but it was good all the same.
This fudge also uses ice cream.
Because of that it will brown a little in the cooking process because of the sugar in the cream.
Don’t worry just keep stirring the fudge and you should be fine.
Thanks again to all who have pre-ordered the book.
I know it’s hard to do when there isn’t even cover art on their yet just a blue background.
But if you like what I do on the blog you will love the book as well.
You can order the book here.
You can also ask your local bookstore to carry it as well as it is listed to sell in independent bookstores as well as the big boys.
Keys to Successful Fudge:
Have a thermometer. I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
Use Baker’s sugar. Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
Use good butter. Preferably European. They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO
Want More Fudge Recipes?
- For the Fudge:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ⅓ cup melted vanilla ice cream
- 1 cup Ghirardelli Green Chips
- 1 cup white chocolate chips
- 7-ounce jar marshmallow crème
- shamrock sprinkles
- Combine sugar, butter, and vanilla ice cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips and green mint chips, stirring vigorously with a wooden spoon until the chocolate and mint chips has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Pour into prepared pan 8-x-8-inch pan and add sprinkles if using.
- Let cool to room temperature. Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want. I think I got about 24 pieces.