Toasted Marshmallow Fudge

SERVES: 12  COOK TIME: 10 minutes  TOTAL TIME: 10 minutes


1 teaspoon vanilla
1 package Solo Marshmallow Creme 7 OZ
1 (12 oz.) package white chocolate chips
2 cup sugar
1 teaspoon caramel extract
5 ounce evaporated milk
1⁄4 pound butter (1 stick)


To make this marshmallow fudge recipe, 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, caramel, and 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 the marshmallow fudge 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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