Fantasy White Chocolate Marshmallow Fudge
This Fantasy White Chocolate Marshmallow Fudge is just the thing you need if you are craving something sweet. This recipe for fudge candy is an easy marshmallow recipe that has ingredients like chopped almonds for a bit of texture, yummy white chocolate, organic cane sugar, butter, black current concentrate and evaporated milk. The marshmallow fluff in this recipe for fudge candy can either be made from a homemade easy marshmallow recipe or come from a premade recipe. The pink color of this recipe for fudge candy is achieved by using some food coloring to get just the right shade of pink. This is an easy marshmallow recipe that you will want to make again, with the perfect combination of ingredients. You will need a candy thermometer for this recipe for fudge candy and easy marshmallow recipe. This recipe for fudge candy can be stored in an airtight container in the refrigerator once complete.
Makes a large batch of 60 - 1-inch pieces
1 cup chopped toasted almonds
12 ounces white chocolate or white chocolate chips, melted
3 cups granulated sugar(We used organic cane sugar)
3/4 cup butter
1/3 cup black current concentrate
1/3 cup evaporated milk
*Note: you can substitute 2/3 cup evaporated milk and omit the black current concentrate
1 teaspoon vanilla extract
7 ounces of Marshmallow Creme (fluff) (either homemade or purchased in a jar)
2-4 drops pink food coloring
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper to toast the almonds.
Line a 9x13 inch baking pan with aluminum foil and lightly butter the foil. (For the fudge)
Toasting the Almonds:
Spread the chopped almonds onto the prepared cookie sheet. Place into the preheated oven for 5 minutes or until nice and toasty brown.
Remove from the oven and transfer the toasted nuts off the baking sheet and into a bowl.
Melt the White Chocolate:
If you are using large chunks of chocolate, cut into small pieces.
Melt the chocolate on the stove-top over low heat in a double boiler and once melted turn off and set aside.
Combine the sugar, butter and black current concentrate and milk in heavy large saucepan; bring to full rolling boil. Stir occasionally throughout the process.
Boil for 5 minutes over medium heat or until candy thermometer reaches 238 degrees F.
Once the mixture reaches temperature, remove from heat.
Whisk in the melted white chocolate in increments.
Whisk in the marshmallow creme, toasted nuts and vanilla extract.
Whisk together until well combined then pour the fudge into the prepared 9x13 inch pan.
Cool at room temperature. Cut into small squares.
Store in an airtight container in the refrigerator.
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