Description
This is an easy and fruity fall rendition of classic white chocolate fudge. Marshmallows give the fudge the perfect consistency without leaving you monitoring a candy thermometer, and a tablespoon of cranberry juice gives the fudge a slight tang. You can chop up the walnuts and dried cranberries if you prefer smaller pieces, but I left mine pretty large because I enjoy the texture.
Ingredients
- 2 Tablespoons Butter, Plus 1/2 Tablespoon If Desired For Greasing Pan
- ⅔ cups 5 Ounces Evaporated Milk
- 1-½ cup Sugar
- ¼ teaspoons Salt
- 2 cups Miniature Marshmallows
- 1-½ cup White Chocolate Chips
- ⅓ cups Chopped Walnuts, Plus More For Garnish
- ⅓ cups Dried Cranberries, Plus More For Garnish
- 1 Tablespoon Cranberry Juice
- 1 teaspoon Vanilla Extract
Preparation
Line an 8×8 baking pan or a 9×5 loaf pan with foil. Grease foil with cooking spray or 1/2 tablespoon butter.
Measure 2 tablespoons butter, evaporated milk, sugar, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then boil for 4–5 minutes, stirring constantly.
Remove from heat and stir in marshmallows, white chocolate chips, walnuts, cranberries, juice, and vanilla extract. Keep stirring until marshmallows and chocolate are completely melted and integrated.
Pour into foil-lined pan and sprinkle with extra walnuts and cranberries. Chill in the refrigerator for at least 4 hours, or until firm. Serve cooled, and store in the refrigerator, as the fudge tends to get a bit soft if left at room temperature.
