Can margarine be substituted for butter in white chocolate fudge recipes?

While you can substitute margarine for butter in white chocolate fudge, it's not recommended.

Here's why:

* Flavor: Margarine has a distinct, often artificial flavor that can clash with the sweetness of white chocolate. Butter, on the other hand, adds a richness and depth of flavor that complements the chocolate.

* Texture: Margarine has a higher water content than butter, which can make the fudge grainy and less creamy. Butter helps to create a smooth, melt-in-your-mouth texture.

* Emulsification: Butter helps to emulsify the ingredients in fudge, ensuring a smooth, consistent texture. Margarine may not emulsify as effectively, resulting in a less desirable outcome.

If you must substitute:

* Use unsalted margarine and adjust the sugar accordingly.

* Use a high-quality, unsalted margarine that has a neutral flavor.

* Start with a slightly smaller amount of margarine than the butter called for, as it will melt and spread more than butter.

* Be prepared for a potential difference in flavor and texture.

Ultimately, using butter is the best way to achieve the classic, delicious flavor and texture of white chocolate fudge.