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“My sister loves this fudge and so do I. It reminds us of the fudge we would get at the Jersey Shore when we were girls. I started making it for Christmas about 3 years ago. I found the recipe in a Southern Living magazine and the strawberry marshmallow creme online.( I have never found it in a store.) This freezes well, I have made it without the pecans but I think it is better with them. Cooking time includes cooling time.”
READY IN:
4hrs 30mins
SERVES:
48
YIELD:
48 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside.
  2. In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer.
  3. Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan.
  4. Cool for at least 4 hours.
  5. When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.

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