White Chocolate Christmas Fudge
- 1 cup Sugar
- 6 Tablespoons Butter
- 1/3 cups Whole Milk
- 2 teaspoons Vanilla Extract
- 1 pinch Salt
- 4 ounces, weight White Chocolate
- 1/2 cups Marshmallow Creme
- Peanut Butter M&Ms (optional, To Sprinkle On Top Of Fudge)
- Line a 13x9-inch baking pan with heavy-duty aluminum foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.
- In a medium saucepan, whisk together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil. Reduce heat to medium and cook, stirring constantly until mixture reaches 234u0b0F on a candy thermometer.
- Remove from heat; add white chocolate (I used white candy melts-55 chips equals 4 ounces which is about 3/4 of a cup) and marshmallow creme, stirring until smooth. Spread white chocolate mixture into prepared pan; cover and chill for 1 hour until set.
- I added peanut butter m&ms to my fudge. If you would like to do the same, put your m&ms in the freezer and then add them to the fudge after you pour it into the pan. Make sure to drop them into the fudge. Do not stir them around. If you stir them, they will melt.
sugar, butter, milk, vanilla, salt, weight white chocolate, marshmallow creme, peanut butter
Taken from tastykitchen.com/recipes/desserts/white-chocolate-christmas-fudge/ (may not work)