1/2 cup butter
2 1/2 cups sugar (extra-fine granulated preferred)
5 ounces evaporated milk
12 ounces Guittard's or Hershey's Premium White Chips
6 to 7 ounces Marshmallow Cr me (or 2 cups mini-marshmallows)
2 1/2 cups Whoppers, cut into halves (reserve 36 halves)
1 teaspoon vanilla extract
Line a 9-inch square pan with aluminum foil and set aside.
Place chocolate chips, vanilla extract and Marshmallow cr me into a 3-quart saucepan (or Pyrex bowl) and set aside.
Heat milk at medium heat until warm then add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes or, if using a candy thermometer, continue boiling until the boiling temperature reaches 235 degrees F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).
Pour hot mixture over chocolates, vanilla extract and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted and mix thoroughly. Mix in Whoppers immediately before pouring into pan and fold over only 3 times. Pour into prepared pan. Cool at room temperature. As fudge cools in pan, place Whopper halves on surface spread evenly.
Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.
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