White Chocolate and Marshmallow Fudge

Submitted by Christy Roth

White Chocolate and Marshmallow Fudge

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Serving: 24
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins

Ingredients
 

  • 600g white chocolate bits
  • 1 tin condensed milk
  • 50g chopped butter
  • 2 cups pink marshmallows, chopped
  • Few drops of rose pink food dye

Instructions
 

  • Put white chocolate, chopped butter and condensed milk into the slow cooker on high, stirring every 10 minutes. NOTE: Do not put the lid on!
  • At around the 1 1/2 hour mark the fudge will have changed consistency and become quite thick and glossy.
  • At this point, turn the slow cooker off.
  • Pour fudge into a lined baking tray and push to fill the tray and even out.
  • Put a few dots of food dye on top of the fudge and using a knife make swirls through the fudge to create a pattern.
  • Allow to cool on the bench top until it is cool enough to put into the fridge.
  • Leave overnight and then cut into 24 squares.
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