Holiday 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.

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.

FOOLPROOF HOLIDAY FUDGE

Steps:

• Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
• In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.
• Bring mixture to a boil; cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
• Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.