White Chocolate Marshmallow Fudge Recipes

MARSHMALLOW WHITE CHOCOLATE FUDGE

Steps:

• Line a 20 x 20 cm square slice pan with baking paper and set aside.
• Add chocolate chips, butter, and vanilla to a microwave-safe bowl. Melt the chocolate chips in the microwave in 30-second increments until completely melted and smooth. Do not cook for more than 30 seconds at a time or they will burn.
• Mix in the condensed milk and marshmallow fluff.
• Pour mixture evenly into the pan. Add the M&M candy on top of the fudge and gently press down.
• Cover baking pan with foil and place in refrigerator until the chocolate fudge is firm.
• To serve, place fudge on a chopping board and cut into small individual squares.

HOLIDAY WHITE CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Line a 10x7x2 or an 8x8 dish or pan with wax paper or parchment paper.
• In a deep bowl, add white chocolate and heat in the microwave until it melts. Make sure to mix with a spatula every 30 seconds to prevent the chocolate from burning.
• Add condensed milk and mix until smooth. The condensed milk should be warm, for easier mixing and smoothness of the fudge. Just microwave it for 15-20 seconds, not boiling hot. A
• Add in marshmallows, quickly stir.
• Add in 1/4 cup m&m's and toss around quickly and not a lot. M&M's will melt, so you don't want to overmix to keep the fudge mostly white looking.
• Pour this mixture in parchment lined dish or pan.
• Toss some sprinkles and m&m's on top of the fudge.
• Chill in the fridge for at 3 hours or overnight until the fudge is firm for slicing.

HOLIDAY WHITE CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

VANILLA FUDGE

Steps:

• Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
• In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
• Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
• Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.

WHITE CHOCOLATE FUDGE WITH MARSHMALLOW AND NUTS

Steps:

• Gather the ingredients.
• Butter an 8-inch square baking dish and line with plastic wrap.
• In a medium saucepan, combine the sugar, butter, salt, marshmallow, and evaporated milk.
• Place the saucepan over medium heat and cook, stirring, until the mixture comes to a full boil. Continue boiling over medium heat, stirring constantly, for 5 minutes.
• Remove the pan from heat and add the white chocolate chips; stir to blend.
• Place the pan over low heat and stir constantly until the chips are melted and the mixture is smooth.
• Remove the fudge from the heat and stir in the chopped pecans and flavorings.
• Pour into the prepared pan and let cool to room temperature.
• Cover with plastic wrap and refrigerate for about 1 hour.
• Loosen the sides and invert onto a platter or cutting board. Peel away the plastic wrap and cut fudge into small squares.
• Serve and enjoy!

WHITE CHOCOLATE MARSHMALLOW FUDGE

Steps:

• In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.