Ingredients for Silky White Fudge
- White Chocolate Chips
- Miniature Marshmallows
- Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- Pecan Halves
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How to Make Silky White Fudge
- Grease and flour a 9x9x2 inch square baking pan, or line it with parchment paper for easy removal.
- In a medium saucepan over low heat, combine 2 cups of white chocolate chips, 10 oz marshmallows, and 1 (14 oz) can of sweetened condensed milk. Stir constantly until completely melted and smooth, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 cup toasted pecans (optional). If using, add a few drops of red food coloring for a lovely pink hue.
- Immediately pour the mixture into the prepared pan. Spread evenly.
- Cover and refrigerate for at least 4 hours, or until completely firm.
- To toast pecans (optional): In a dry skillet over medium-low heat, toast 1/2 cup pecans for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully to prevent burning.
- Once firm, cut the fudge into 1-inch squares.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
423g
Fat
122g
Carbs
37g
