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Toasted Marshmallow Fudge
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1 tsp. vanilla
1 (7 oz.) container
Toasted Marshmallow Creme
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
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.
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