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White Chocolate Christmas Fudge with peanut butter m&ms.
Line a 13×9-inch baking pan with heavy-duty aluminum foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.
In a medium saucepan, whisk together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil. Reduce heat to medium and cook, stirring constantly until mixture reaches 234ºF on a candy thermometer.
Remove from heat; add white chocolate (I used white candy melts—55 chips equals 4 ounces which is about ¾ of a cup) and marshmallow crème, stirring until smooth. Spread white chocolate mixture into prepared pan; cover and chill for 1 hour until set.
I added peanut butter m&ms to my fudge. If you would like to do the same, put your m&ms in the freezer and then add them to the fudge after you pour it into the pan. Make sure to drop them into the fudge. Do not stir them around. If you stir them, they will melt.
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schuke8 on 12.15.2011
I have what might seem a dumb question.
Can I substitute white almond bark for the white chocolate in the recipe?