This easy recipe for Chai Tea Fudge really uses Chai Tea to flavor the fudge. You start by steeping 4 tea bags in the evaporated milk that will be used to make the fudge. All the little specs you see in the fudge are actually spices that came out during the steeping process. It is incredibly flavorful!
If you want to make a Vanilla Chai Tea Fudge, then add a teaspoon of vanilla after stirring in the white chocolate.
If you don't have chai tea, but want to create a Chai Spiced Fudge, then skip the steps 1 and 2 and add the following spices to step 3:
- 2 teaspoon cinnamon
- 1 teaspoon cardamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
Cardamon is the spice that creates the unique “Chai” flavor, but it is rather expensive. fortunately, a little goes a long way. If you want to add some cardamon to your spice cupboard, many of the grocery stores have sales on spices near the holidays making it a great time to pick up some of the more expensive spices.
- ⅔ cup evaporated milk
- 4 Chai tea bags
- ¾ cup butter
- 2½ cups sugar
- 2 cups white chocolate chips
- 1 teaspoon vanilla (optional)
- 1 – 7 oz. jar of marshmallow cream
- Heat evaporated milk, but don’t let it boil. Add tea bags and let them steep for 5 minutes. Squeeze liquid out of tea bags.
- If necessary, add additional evaporated milk to make it reach ⅔ cup.
- In a large pot, combine butter, chai tea flavored evaporated milk, and sugar.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
- Stir in white chips until they are completely melted.
- If you are making Vanilla Chai Fudge, add the vanilla.
- Stir in marshmallow cream until it is completely mixed in.
- Pour into a greased 12 x 9 pan and cool in the refrigerator for 2 hours or until firm.
More Fudge Recipes:
- Peanut Butter Fudge
- Pumpkin Pie Fudge
- Rocky Road Fudge
- Homemade Turtle Fudge
- Cookies and Cream Fudge
- Easy Homemade Fudge
- Sweet Potato Fudge
- Pumpkin Chai Fudge