Ingredients
Scale
- 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 for decorating
Instructions
- Line an 8×8-inch pan with parchment paper and set aside.
- In a large heavy-bottomed saucepan, combine the sugar, butter, and melted vanilla ice cream. Bring this mixture to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to just above medium-low. Cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage), stirring constantly.
- When the temperature reaches 234°F, remove from heat and immediately add the white chocolate chips and green mint chips. Stir vigorously with a wooden spoon until all the chips have melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended and no streaks remain.
- Pour the fudge mixture into your prepared pan and quickly add shamrock sprinkles if using.
- Let cool completely to room temperature.
- Once cooled, lift the fudge out of the pan using the parchment paper and place on a cutting board.
- Cut into squares – I usually get about 24 pieces from this recipe.
Notes
- A candy thermometer is essential for perfect Shamrock Shake Fudge texture – don’t skip this tool!
- Stir constantly during cooking to prevent scorching.
- Have all ingredients measured and ready before starting, as timing is important.
- For clean cuts, use a sharp knife wiped clean between slices.
- If you can’t find shamrock sprinkles, any green sprinkles will work just fine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150 kcal
- Sugar: 20g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1 g
- Cholesterol: 10mg