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Ingredients:
- 3 cups white sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 12 ounces white chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 1/4 cup Fireball whiskey
- Red food coloring (optional)
- 9×9 inch square baking dish, lined with parchment paper
Instructions:
- Prepare the Pan:
- Line a 9×9 inch square baking dish with parchment paper, leaving an overhang on the sides. This will help in easy removal of the fudge later. Set aside.
- Combine Ingredients:
- In a large saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir continuously until the sugar dissolves and the mixture comes to a boil.
- Cook the Mixture:
- Once boiling, let it cook for about 4-5 minutes, stirring constantly. Use a candy thermometer to ensure the temperature reaches 234°F (soft ball stage). If you don’t have a thermometer, you can check for the soft ball stage by dropping a small amount of the mixture into a cup of cold water. It should form a soft ball when rolled between your fingers.
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