Ingredients
Equipment
Instructions
- Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles.
- In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and salt. Stir constantly until the butter has melted and the mixture is smooth. Do not allow it to boil.
- Remove the saucepan from the heat. Immediately add the chopped white chocolate and vanilla extract. Stir until the white chocolate is fully melted and the mixture is thick and glossy.
- Quickly fold in the mini marshmallows until they are just incorporated.
- Pour the fudge into the prepared pan and spread it into an even layer. Let it cool at room temperature for 30 minutes.
- Transfer the pan to the refrigerator and chill for at least 3-4 hours, or until completely firm.
- Use the parchment paper handles to lift the fudge out of the pan. Slice into small squares and serve.
Notes
Tip 1: For best results, use a quality white chocolate bar or wafers, not chips, as they melt much more smoothly.
Tip 2: Work quickly once you add the marshmallows, as the fudge sets up fast!
Tip 3: Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks.
Tip 2: Work quickly once you add the marshmallows, as the fudge sets up fast!
Tip 3: Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks.
