Valentine Glam White Chocolate Fudge
64kcal
Ingredients
- 3/4 cup unsalted butter
- 3 cups granulated sugar
- 5 ounces evaporated milk
- 12 ounces white chocolate chips
- 7 ounces marshmallow creme
- 1 tsp vanilla extract
- pink gel food coloring optional
- edible gold star sprinkles optional
Instructions
- Line a 9 x 13 inch pan with foil, pressing foil flat at the corners. Liberally grease foil with butter or margarine.
- In a heavy saucepan, combine butter, sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Continue to boil 4 minutes, stirring mixture constantly.
- Remove the pan from heat. Stir in the chocolate chips and marshmallow creme until melted. Mixture will become very thick. Stir in the vanilla.
- Using a toothpick, add tiny drops of pink food coloring and stir in, until the desired shade is reached.
- Immediately pour into prepared pan, using a knife or spatula to smooth the top. Refrigerate until firm, 1-2 hours.
- Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. or desired shape. Sprinkle on edible gold star sprinkles, making sure they lay flat to stick.
- Store between layers of waxed paper in an airtight container on the counter for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition
Serving1pieceCalories64kcalCarbohydrates10.26gProtein0.32gFat2.69gSaturated Fat1.67gCholesterol4.99mgSodium5.02mgPotassium15.03mgFiber0.01gSugar9.75gVitamin A48.91IUVitamin C0.05mgCalcium11.33mgIron0.01mg
Notes
Note - I added the gold star sprinkles after the fudge was firm and cut into shapes. They will stick if laying flat. If you want to add regular sprinkles, use them while the fudge is still soft and lightly press to adhere.