White Chocolate and Marshmallow Fudge

White Chocolate and Marshmallow Fudge


November 1, 2014

  • Prep: 5 mins
  • Cook: 1 hr 30 mins
  • Yields: 24


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!

2At around the 1 1/2 hour mark the fudge will have changed consistency and become quite thick and glossy.

3At this point, turn the slow cooker off.

4Stir in the chopped marshmallows so that they just begin to melt.

5Pour fudge into a lined baking tray and push to fill the tray and even out.

6Put a few dots of food dye on top of the fudge and using a knife make swirls through the fudge to create a pattern.

7Allow to cool on the bench top until it is cool enough to put into the fridge.

8Leave overnight and then cut into 24 squares.

Submitted by Christy Roth


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