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!
Options:
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.
Amanda says
December 6, 2013 at 7:30 pmDo you have any substitutes for evaporated milk? It doesn’t seem like a very healthy option
Alea Milham says
December 6, 2013 at 10:32 pmYou can use almond milk or vanilla almond milk if you wish. I use Vanilla Almond Milk when I make fudge for my oldest son who is lactose intolerant.
Tiffany says
March 27, 2014 at 5:10 pm@amanda…you are worried about the evaporated milk not being healthy??? What about the marshmallow cream, 2 1/2 cups of sugar 3/4 cup of butter and 2 cups of white chocolate??? What part of fudge IS healthy????
Caroline says
July 26, 2014 at 10:25 amSuch a great idea, I love chai so I am going to be making these really soon! Thank you for sharing!
Tracey says
September 23, 2015 at 4:58 pmhi, this looks delicious! I was thinking about making this and mailing it to my daughter who is in university. Does this make a soft fudge or firm? I am thinking with marshmallow fluff it may be a bit on the soft side? Thanks!
Alea Milham says
September 23, 2015 at 9:02 pmIt makes a fairly firm fudge. When I mail it, I pour it into tins while it is still warm and then let it set in the refrigerator for a couple hours. Once cool, I place a lid on the tin and ship.
Kai'a says
March 9, 2016 at 1:48 pmI made this today and it was absolutely delicious! Such a good idea to use the subtle chai flavour in this marshmallowy fudge.
Sudha chary says
September 20, 2016 at 7:00 amWhat is the substitute for marshmallow cream, we don’t get it here
Crystal says
December 21, 2017 at 10:17 amI steeped 4 bags of chai tea in the hot milk for 5 minutes as per the recipe, but felt like it didn’t have much chai flavor. Any suggestions on how to get a stronger flavor?
Alea Milham says
December 21, 2017 at 2:50 pmDid you squeeze all the liquid out of the bags?
You can always add a 1/2 teaspoon of cardamon and a 1/2 teaspoon of pumpkin pie spice to bump up the chai flavor.
Nooreen Khan says
December 31, 2017 at 5:07 amHi if u don’t have a sweets thermometer what can u do