Toasted Marshmallow Fudge


1 tsp. vanilla
1 (7 oz.) container Solo Toasted Marshmallow Creme (1 container)
1 (12 oz.) package white chocolate chips
2 cups sugar
5 oz. evaporated milk
1/4 lb butter (1 stick)

Place vanilla and white chocolate chips in a large mixing bowl and set aside. Mix sugar, evaporated milk, and 1 tablespoon of butter in a medium saucepan.  Bring to a full rolling boil over medium-high heat, stirring constantly to avoid scorching. Continue boiling and stirring mixture until candy thermometer reaches 233° F. Add the remaining butter and Solo Toasted Marshmallow Creme to the boiling mixture, mix until smooth while still heating. Bring back up to a boil, stirring constantly. Immediately pour the hot mixture into the bowl of chips and vanilla.  Blend well. Pour the fudge into an 8” x 8” greased pan. Cool at room temperature until firm and cut into squares. 

Helpful Hints:  Heat mixture longer for firmer fudge.  •  Use 7 oz. evaporated milk for softer, creamier fudge.  •   May Substitute Chocolate Chips for White Chocolate Chips.