Heavenly Fudge

by Sisterlisa

This recipe is a variation of the Fantasy Fudge on the label of Kraft Jet Puffed Marshmallow Cream.
3 c. sugar
3/4 c. unsalted butter
2/3 c. evaporated milk (not fat free)
1 (12 oz.) pkg. (2 c.) Nestle Toll House White Chocolate Morsels
1 (7 oz.) jar marshmallow cream
1 c. chopped macadamia nuts
1 tsp. pure vanilla extract

Combine sugar, butter and evaporated milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat; stir in Nestle Toll House white chocolate morsels until melted. Add marshmallow cream, macadamia nuts and vanilla extract; beat until well blended. Pour into greased 13×9 inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Store in an air tight container in the refrigerator.

Tips:

Line pan with foil, spray with cooking spray. After cooling simply flip over, peel back foil, and cut into squares.

Spray Pam cooking pray on your spoon before mixing final ingredients together. Will help when it comes time to clean that spoon.

Possible substitutions:

Nestle Butterscotch chips (no nuts)

5 oz. Semi-sweet chocolate chips and 7 oz. Reese’s peanut butter chips (no nuts)

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.