White Rabbit candy is a Chinese milk candy known for its creamy flavor and chewy texture, traditionally wrapped in a thin edible rice-paper-like sheet. This homemade version uses marshmallows, white chocolate, condensed milk, and milk powder for an easy, chewy candy inspired by the original rather than an exact copy of its factory-made formula.
Ingredients
- 2 tablespoons (28 g) unsalted butter, plus a little extra for greasing the spatula
- 4 ounces (113 g) white chocolate, finely chopped
- 10 ounces (283 g) mini marshmallows
- 1/3 cup (100 g) sweetened condensed milk
- 1 1/2 cups (150 g) nonfat dry milk powder, divided
- 1 teaspoon (5 ml) vanilla extract
- 1/8 teaspoon (0.7 g) fine salt
- 24 small edible rice paper candy wrappers, optional
Instructions
- Prepare the pan. Line an 8-inch (20 cm) square pan with parchment paper, leaving enough overhang to lift the candy out later. Lightly butter the parchment and a heatproof spatula. If you plan to use edible rice paper, cut or arrange 24 pieces to fit your preferred candy size and keep them covered so they do not dry out.
- Combine the milk powder and flavorings. In a small bowl, stir together 1 1/4 cups (125 g) of the milk powder and the salt. Keep the remaining 1/4 cup (25 g) nearby for adjusting the mixture if needed. Measure the condensed milk and vanilla before turning on the heat; the candy comes together quickly once the marshmallows melt.
- Melt the butter and chocolate. Put the butter and chopped white chocolate in a large, heavy-bottomed saucepan. Warm over low heat, stirring often, until melted and smooth, about 2 to 3 minutes. Keep the heat gentle: white chocolate can scorch or turn grainy if it gets too hot. If it looks oily, take the pan off the burner and stir steadily until it comes back together.
- Make the chewy base. Add the mini marshmallows and condensed milk. Stir continuously over low heat for about 6 to 8 minutes, scraping the bottom and corners of the pan. The marshmallows should melt into a thick, glossy mixture with no large lumps. Do not raise the heat to hurry this step; slow melting helps prevent browned bits and a scorched, caramel-like taste.
- Mix in the milk powder. Remove the pan from the heat. Add the vanilla and the bowl of milk powder and salt, then stir firmly until evenly combined. The mixture will become very thick and stretchy. If it is too sticky to handle after a minute of stirring, work in the reserved milk powder a tablespoon (about 6 g) at a time. Stop when the candy is pliable and holds together; too much powder makes it dry and crumbly.
- Press and shape. Scrape the warm mixture into the prepared pan. With the greased spatula, press it into an even layer about 1/2 inch (1.3 cm) thick. Work toward the edges without compacting it so forcefully that the candy becomes dense. If using edible rice paper, lay sheets over the top and press gently so they adhere. Leave the pan at room temperature until the candy is firm enough to cut, about 2 hours.
- Cut and wrap. Lift the slab out using the parchment overhang. With a lightly buttered knife, cut it into 24 small rectangles, wiping and regreasing the blade if it begins to drag. If you did not add rice paper to the slab, wrap pieces individually in edible rice paper now, if available. Otherwise, leave them unwrapped or use small pieces of parchment as non-edible wrappers, making that distinction clear when serving.
Tips
- Use low heat and keep stirring. Marshmallow and white chocolate mixtures scorch easily, particularly around the base and corners of the pan. A heavy-bottomed saucepan spreads heat more evenly; if the mixture starts sticking, lift the pan off the burner briefly rather than turning the heat higher.
- Choose the right milk powder. Nonfat dry milk powder gives a concentrated milky flavor without adding much moisture. Do not use a prepared glass of milk in its place, since the extra liquid can keep the candy soft and sticky. Whole-milk powder works too and gives a slightly richer taste.
- Adjust texture gradually. Marshmallows vary a little by brand, so the mixture may need a small amount more or less of the reserved powder. Add it slowly. A warm piece should bend and feel chewy; if the cooled candy cracks when cut, it likely has too much dry milk powder or was pressed too firmly.
- Use edible wrappers only for eating. Edible rice paper can be sold as candy paper or wafer paper at specialty baking shops and online. Decorative paper, parchment, and waxed paper are not edible. If you cannot find candy wrappers, serve the pieces bare or wrap them in parchment and remove it before eating.
Serving Suggestions
Serve the candy in small pieces at room temperature, when its milk flavor is clear and its texture is pleasantly chewy. It works well as a sweet bite after a meal, alongside unsweetened tea, or as part of a platter with dried fruit and other small sweets. The pieces are rich, so cutting them into bite-size rectangles makes them easier to share.
For a playful presentation, set the candies in paper cups or arrange them in a single layer on a plate so the wrappers do not stick together. If bringing them to a gathering, keep them cool and out of direct sun; warmth softens the marshmallow-based mixture. Let refrigerated pieces sit at room temperature for about 10 minutes before serving if you prefer a softer chew.
Variations
More pronounced milk flavor: Replace the vanilla with 1/2 teaspoon (2.5 ml) vanilla and 1/2 teaspoon (2.5 ml) milk flavoring, if available. Milk flavoring is optional and can be difficult to find; vanilla alone makes a pleasant, familiar candy and does not change the method.
Toasted milk note: Lightly toast 2 tablespoons (about 12 g) of the milk powder in a dry skillet over low heat, stirring until pale golden, then cool it and mix it with the other powder. This adds a gentle toasted flavor, but keep the rest of the powder untoasted so the candy retains its soft, milky taste.
Less sweet finish: Add an extra small pinch of salt, up to 1/4 teaspoon (1.5 g) total. Salt will balance the sweetness but will not make the candy less sugary. Avoid adding lemon juice or other liquids, which can interfere with the texture.
Small batch: The ingredients can be halved and pressed into a parchment-lined loaf pan. The cooking time may be a little shorter because the mixture is smaller, so watch for the marshmallows to melt fully rather than relying only on the clock. The set time is similar; check that the center is firm before slicing.
Storage and Reheating
This candy does not need reheating. After it has set, place the pieces in an airtight container and refrigerate them promptly, within 2 hours of making the mixture. For the best texture and quality, use refrigerated candy within 3 to 4 days. Separate layers with parchment so the pieces do not stick together, and keep edible wrappers dry until serving.
Chilled candy will feel firmer than freshly made candy. Let a portion stand at room temperature for about 10 minutes before eating; do not leave the full batch out for extended periods. For longer storage, freeze the pieces in a freezer-safe airtight container for up to 1 month for best quality. Thaw them in the refrigerator, still covered, then allow a few minutes at room temperature before serving. Condensation can make rice-paper wrappers tacky, so unwrap frozen pieces after they have thawed if needed.
Frequently Asked Questions
Is this exactly the same as packaged White Rabbit candy?
This is a homemade candy inspired by White Rabbit’s creamy milk flavor and chew, not a reproduction of the commercial recipe or manufacturing process. The marshmallow and white-chocolate base makes it practical to prepare at home, while the original candy has its own established formulation and distinctive edible wrapper.
What is the white wrapper around the candy?
Some candies are wrapped in a very thin edible rice-paper-like sheet, often made from starch. It dissolves as you eat it. Look for edible candy paper or wafer paper, not decorative craft paper. If it is unavailable, the candy is fine without it; parchment is only a removable wrapper.
Why is my candy sticky?
It may need more milk powder, a longer set, or a cooler storage spot. First let it finish setting for the full 2 hours. If it is still too sticky to cut, knead in a little of the reserved milk powder with lightly buttered hands. Humid conditions can also make the surface tacky, so store the pieces in an airtight container.
Can I make it without marshmallows?
Not with this recipe’s proportions and method. Marshmallows provide the structure and chewy texture, so simply omitting them will not produce a dependable candy. A traditional cooked milk candy uses a different balance of sugar, syrup, dairy, and careful temperature control; use a recipe designed for that method rather than substituting ingredients one for one.
Can I use evaporated milk instead of condensed milk?
No, not as a direct swap. Sweetened condensed milk is thick and contains sugar, while evaporated milk is unsweetened and much thinner. Using evaporated milk would change both sweetness and moisture and may leave the candy too soft. If condensed milk is unavailable, choose a recipe formulated around another sweetener rather than making this substitution.
How do I keep the pieces neat when cutting?
Let the slab set completely, then use a sharp knife with a lightly buttered blade. Cut straight down rather than sawing back and forth, and clean the blade when sticky candy builds up. If the slab is unusually soft, refrigerate it for 15 to 20 minutes before cutting, then return the pieces to the refrigerator promptly.
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