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White chocolate fudge swirled with milk chocolate chips.
Butter 8-inch square pan; set aside.
Combine butter and evaporated milk in 3-quart saucepan. Cook over medium heat, stirring occasionally, 2-5 minutes or until butter is melted. Add sugar and salt. Continue cooking, stirring constantly, 6-10 minutes or until mixture comes to a full boil and candy thermometer reaches 228°F. Continue cooking, stirring constantly, 3 minutes. Remove from heat.
Stir in white baking chips, marshmallows and vanilla. Beat with wooden spoon until smooth and thick. Stir in chocolate chips to create marbled effect. Pour mixture into prepared pan. Refrigerate at least 2 hours. Cut into squares.
Dietary Fiber: 0g
first time making fudge it came out Great Dont over stir the choco chips or the batter will turn brown Best pan the kids ever liked
This was great. I let it sit in refrigerator overnight and its still a little sticky. I only had jumbo marshmallows and used 20 of them. Other than that it was great. Thanks!!!
I tend to be picky about fudge and was extreamly impressed about how easy it is to make and how good it tastes.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2325
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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