November 1, 2014
1 hr 30 mins
1 hr 35 mins
600g white chocolate bits
1 tin condensed milk
50g chopped butter
2 cups pink marshmallows, chopped
Few drops of rose pink food dye
1Put white chocolate, chopped butter and condensed milk into the slow cooker on high, stirring every 10 minutes. NOTE: Do not put the lid on!
3At around the 1 1/2 hour mark the fudge will have changed consistency and become quite thick and glossy.
5At this point, turn the slow cooker off.
7Stir in the chopped marshmallows so that they just begin to melt.
9Pour fudge into a lined baking tray and push to fill the tray and even out.
11Put a few dots of food dye on top of the fudge and using a knife make swirls through the fudge to create a pattern.
13Allow to cool on the bench top until it is cool enough to put into the fridge.
15Leave overnight and then cut into 24 squares.
Submitted by Christy Roth
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